Eating In

1.5kg/3¼lb leg of lamb, cubed
2 tsp ground coriander seeds
2 tsp ground ginger
pinch saffron
2 tbsp olive oil
2 small onions cut into chunks
4 garlic cloves, crushed
1 tbsp tomato purée
1 cinnamon stick
600ml/1 pint stock
2 tbsp flat leaf parsley, chopped
2 tbsp coriander, chopped
1 preserved lemon, rind only, chopped into small pieces
110g/4oz dates, pits removed
1 tbsp clear honey
Place the lamb in a bowl and add the ground coriander, ground ginger, saffron and one tablespoon of the olive oil. Mix well and leave to marinate in the fridge, covered, for 24 hours. The next day put the oven on at 200°C/400°F/Gas 6 and place all the ingredients in the tagine with the lamb, marinade and cinnamon stick at the bottom. Add the honey. Cover this with the onion, garlic and dates. Sprinkle the pieces of preserved lemon peel on top. Sprinkle the flat leafed parley and coriander on top of it all. Mix the tomato purée into the stock and pour this in round the edge. Place the tagine in the oven. After 45 minutes turn the oven down to 150°C/300°F/Gas 2 and cook slowly for a further 2 hours, until the meat is tender. Serve with bread or couscous. You can also make this ‘stew’ in a pan or casserole. Brown the meat first.