Ingredients for 4 servings:
1kg lamb knuckles
1 teaspoon of crushed garlic
1 large onion
1 teaspoon of Nomu lamb rub
2 tablespoons olive oil
5ml ground ginger
10ml ground cumin
10ml ground coriander
Salt, to taste
2ml cayenne pepper
16 pitted dates
1 cup of water
Fresh coriander to garnish
I find that the tagine is the best way to cook this sort of meal.
Heat the olive oil in the tagine base on a medium heat on the stove (if your tagine is stovetop safe!). Fry the lamb until it is browned on both sides.
Remove the lamb from the tagine and set aside. In the remaining fat, fry one thinly sliced onion together with the garlic until browned.
Add the lamb rub, cayenne pepper, cumin, ginger, coriander and salt and stir fry with the onion for a minute. Then add the lamb and stir fry for another minute.
Then add 250ml of boiling water and the pitted dates.
Pop the lid on the tagine and then cook the tagine in the oven at a temperature of 150 degrees for 1.5 to 2 hours. You may need to add more water during the cooking process, so check it every half hour or so.
Serve with cauliflower cous cous, rice or mashed butternut (as I have done here). Garnish with coriander.
