Lamb Tagine With Dates And Honey

Directions

1. Cut the lamb of the bone and then cut into 3cm strips.
2. Put the extra virgin olive oil into a non-stick frypan on highest setting and brown the lamb off in batches.
3. Remove lamb and drain on paper towels.
4. Add in the onions, garlic and spices to the pan and cook at setting 6-7 till onions are soft.
5. Return lamb to the mix and pour in the stock.
6. Cover the pan and simmer at setting 3 for 1 hour then take the lid off and continue to cook for a further 30 min.
7. Add in the dates, honey and almonds and minced coriander and heat through for another minute.
8. Serve with rice or possibly couscous.