Sig's Shallot,Date and Lamb/Tofu Tagine

Name: Sig's Shallot,Date and Lamb/Tofu Tagine
Yield: 4 servings
Cuisine: American
Ingredients: 1 kg boneless leg or shoulder of lamb,; 1 tsp each ground coriander and ginger; 1 generous pinch of crushed saffron; 2 tbsp olive oil; 10 shallot; 3 clove garlic crushed; 1 tbsp plain flour; 300 ml vegetable stock; 1 tbsp sun-dried tomato paste; 1 stick cinnamon broken in half; 1 tbsp each fresh,chopped parsley and coriander; 1 bay leaf torn in middle; 75 grams pitted plumb dates (use fresh if you can or use the best dried one); 3/4 tbsp clear runny honey; 1 pinch each salt and pepper

Sigrun @sigrun

German, living in England

Tagine is great as easily adapted for vegetarians or other meats and/or make a pie with pastry out of it.
I served this with rice , traditionally it is eaten with couscous . O:-) :-)

Sigrun @sigrun

German, living in England

Tagine is great as easily adapted for vegetarians or other meats and/or make a pie with pastry out of it.
I served this with rice , traditionally it is eaten with couscous . O:-) :-)

Saved

Ingredients

4 servings

making of this with tofu, proceed the same
1 kgboneless leg or shoulder of lamb,
1 tspeach ground coriander and ginger
1generous pinch of crushed saffron
2 tbspolive oil
10shallot
3 clovegarlic crushed
1 tbspplain flour
300 mlvegetable stock
1 tbspsun-dried tomato paste
1 stickcinnamon broken in half
1 tbspeach fresh,chopped parsley and coriander
1bay leaf torn in middle
75 gramspitted plumb dates (use fresh if you can or use the best dried one)
3/4 tbspclear runny honey
1 pincheach salt and pepper

Saved

Steps

1

Put the lamb or cubed tofu into a large bowl.
2

Mix the ground coriander(cilantro),ground ginger,the saffron and 1 tablespoon of the oil,stir into meat or tofu until coated evenly,cover and refrigerate over night
3

Following day,about one hour before cooking bring a saucepan of water to boil.Add the shallots cook for just 2 minutes,run under cold water,Peel but leaving the root ends intact to keep shallot in one piece.
4

Heat rest of oil brown the tofu or lamb in batches from all sides in casserole,remove set aside.
5

Put the garlic into same tagine or casserole stir for about 1 minute then add all the rest of ingredients except dates,honey,salt and pepper.Stir together heat to simmer.Now cover the casserole and cook for 1 and 1/2 hours add about 180C in preheated oven,check and stir every so often.
6

When cooked add the dates, honey,salt and pepper.The remaining liquid should be thick, cook for another 15 minutes (uncovered if to runny)
7

You can use crock pot (slow cooker) or any claypot you have,as a good tagine pot can be very expensive.