Lamb, Shallot And Date Tajine

• 3 1/4 lbs leg of lamb, diced
• 2 teaspoons ground coriander
• 2 teaspoons ground ginger
• 1 pinch saffron
• 1 tablespoon olive oil
• 18 whole shallots, peeled
• 4 garlic cloves, crushed
• 1 tablespoon all-purpose flour
• 1 tablespoon tomato puree
• 1 cinnamon stick
• 1 pint lamb stock (or chicken stock)
• 2 tablespoons chopped flat leaf parsley
• 2 tablespoons chopped coriander
• 1 preserved lemon, rind of, minced
• 4 ounces pitted medjool dates, chopped
• 1 tablespoon clear honey

1. Place the lamb in a bowl and add the ground coriander, ginger, saffron and olive oil.
2. Mix well and leave to marinate for 24 hours.
3. Brown off the lamb and set aside.
4. Fry the shallots until lightly golden then add the garlic and the lamb.
5. Add the flour, tomato puree and cinnamon stick.
6. Stir in the lamb stock and bring to the boil.
7. Cover tightly and simmer gently for 1 1/2 hours.
8. Add the parsley, coriander, lemon rind, dates and honey.
9. Accompaniments Serve with spiced couscous.
10. This sounds like the type of thing that might work well in a crockpot.

lamb, ground coriander, ground ginger, saffron, olive oil, shallots, garlic, flour, tomato puree, cinnamon, lamb stock, flat leaf parsley, coriander, dates, clear honey

Taken from www.food.com/recipe/lamb-shallot-and-date-tajine-59196 (may not work)