Via: Toby scott
- 2 medium onions, coarsely grated or finely chopped
- 1 rounded tbsp ras el hanout, or other tagine spice blend
- 800 g boneless leg of lamb trimmed of fat and cut into 4cm cubes
- juice of ½ lemon
- 300 g plum tomatoes, skinned and chopped
- 75 g Medjool dates, pitted and halved lengthways, plus extra to serve
- 4 tbsp roughly chopped coriander
- 25 g unsalted butter
- 400 g tin chickpeas, drained and rinsed
- 200 g bag young leaf spinach
- 2 tsp toasted sesame seeds
- 6 flatbreads
- 6 chopped fresh tomatoes (optional)
Combine the onions and ras el hanout in a medium casserole dish, mixing well. Add the lamb, lemon juice, tomatoes, dates, coriander, butter, 500ml cold water and a pinch of salt. Bring to the boil, skim off the foam, then cover and cook over a low heat for 1½ hours until the lamb is tender.
To finish the tagine, stir in the chickpeas, scatter over the spinach, then cover and cook for a further 5 minutes, stirring once. Season; serve in bowls with a sprinkling of toasted sesame seeds, and torn flatbreads, chopped tomatoes and dates, if you like.