Moroccan Lamb Tagine

Directions

1. 1
   Preheat oven to Gas mark 7 (220degrees).
2. 2
   Cut meat from lamb shoulder in 4cm cubes.
3. 3
   Mix together marsala, tumeric, coriander, ginger, salt. Rub half of this mixture into the meat. Put meat in pot to brown.
4. 4
   Add sliced onions, tomatoes and garlic and some more spice.... Allow to brown.
5. 5
   Add saffron and water, stir for 3 - 4 min, add remaining spice.
6. 6
   Add dices sweet potato and 1 tin plum tomatoes in sauce, break up tomatoes slightly in pot.
7. 7
   Leave to simmer for 3 - 4 min.
8. 8
   Add 2 tsp cinnamon, nuts and a generous squeeze of honey, stir together.
9. 9
   Transfer to oven proof dish - no lid.
10. 10
    Place in oven for 15 min then drop temperature to Gas mark 3 (150 degrees).
11. 11
    Cook for another 1hr.
12. 12
    Add sliced green beans and return to oven for another 30 minute.
13. 13
    To serve:.
14. 14
    1 cup of cous cous - pour into bowl and just cover with boiling water, cover bowl with sideplate and allow to stand 3 - 4 minute.
15. 15
    Sweet nutty butternut - 1 butternut, diced and boiled.
16. 16
    Chop up more of the nuts you used in the tagine, add butter, salt, pepper and cinnamon to small frying pan - cook for 2 - 3 min, add tsp cinnamon and generous squeeze of honey, stir until it boils. Pour over cooked butternut and serve immediately.
17. 17
    2 tbsp Greek yoghurt per person, mixed with finely chopped mint.
18. 18
    Roughly chopped coriander leaves to finish.