Wild Thyme Lamb Tagine

Ingredients:

• 1.8kg Diced Neck or Shoulder of Lamb
• 2tbsp Vegetable oil
• 2 large onions, chopped
• 3 garlic cloves, crushed
• 2cm piece of fresh ginger, peeled and grated
• 800ml passata or chopped tomatoes
• 750ml Chicken Stock
• 2tsp saffron stands, soaked in 1bsp warm water
• 200g dried dates, halved
• 100g golden sultanas
• 75g chopped pistachios
• Sea salt and freshly ground pepper

For the Marinade

• 2tsp ground black pepper
• 2tsp turmeric
• 2tsp ground cinnamon
• 1 1/2tsp paprika
• 1tsp cayenne pepper
• 2tbsp groundnut oil

Method:

1. Place the marinade spices in a large bowl and mix to combine. Add the oil and lamb. Mix to coat the lamb. Cover and leave to marinate overnight or for up to 48 hours
2. Heat the oven to 150c/130c fan/gas 2
3. Pur a large casserole over medium heat with 1 tablespoon of oil. Sauté the onions for around 10 minutes until they are softened but not coloured. Add the garlic and ginger for the last 3-4 minutes
4. While the onions are cooking, heat the remaining 1 tablespoon of oil in a large frying pan and place over high heat. Add the lamb and brown on all sides.
5. Pour around half of the stock into the lamb to deglaze the pan, and transfer everything to the casserole with the onions
6. Add the passata or tomatoes, remaining stock, saffron and soaking liquid, dates, sultanas and most of the pistachios
7. Bring to boil, cover with a lid and transfer to the oven for 2-2 1/2 hours until the meat is tender and the sauce is thickened. Serve sprinkled with chopped mint and remaining pistachios