Lamb cocoa Tagine

Serves: 4

Prep time: 10 min

Cook time: Cook 2 hr 45 min

Total time: Cook 2 hr 55 min

Dietary: contains nuts

Meal type: main

Misc:

Occasion:

Author: dghchocolatier

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Ingredients

  • 2 tbsp cocoa butter or olive oil
  • 1 large onion, finely sliced
  • 600g boneless shoulder of lamb (plus bones), diced into 4cm cubes
  • 1 tsp ground ginger
  • 25g cocoa powder
  • 1/2 tsp saffron soaked in warm water
  • 1 cinnamon stick
  • 1 small bunch fresh coriander
  • 200g dates
  • 2tblsp flaked almonds ( you can add peanuts)
  • ½ tsp ground black pepper
  • 300ml cold water

Method

Melt the cocoa butter in a heavy-based pan over a medium-low heat, then add the onion and cook until soft and golden.

lift the onion on to a plate, turn up the heat, then fry the lamb off meat, browning on all sides.

Stir in the cocoa powder and ground spices tip in the saffron water, add the cinnamon stick. add most of the coriander, the onion and cold water,

Add in the bones, bring to a simmer, then put the lid Turn down the heat to very low and cook for two hours.

roughly chop the dates with the apricots.

Once the meat is tender take out the bones, coriander and cinnamon stick, and add the fruit to the pan and simmer,

leave uncovered, to reduce for about 30 minutes more, or until you have a thick sauce.

In a small frying pan, dry fry the almonds until toasted, then alow to cool.

Stir the remaining onions into the tagine, and check and adjust seasoning.

scatter the toasted almonds and chopped coriander on the top to finish

serve some hot flatbreads.