Dates are often included in tagines, but rhubarb is a little more unusual. In this recipe the rhubarb provides that essential sour taste to contrast with the sweet dates. Some recipes suggest mixing rhubarb into a dish but I prefer to cook the rhubarb separately to preserve is colour and shape. —morning glory
For the tagine
lamb neck fillet, cut into large cubes
medium onion, chopped
ras el hanout (see ingredient list below)
chopped tinned tomatoes
plump medjool dates
thin sticks or (one fat stick) of rhubarb
salt to taste
Toasted pine nuts and white sesame seeds to sprinkle
For the ras el hanout
blade of mace
dried hor red chillies (or use 1 tbsp of ground hot chillie)
In This Recipe
Make the ras el hanout by finely grinding all the whole spices and then mixing in the dried spices and grated nutmeg. This mix will be enough for several tangines. Store in an air-tight jar.
Heat the oil in a tagine or casserole dish. Add the lamb and brown lightly all over.
Remove the lamb and add the chopped onion and butter and cook until golden.
Replace the lamb and add the tomatoes, saffron and ras el hanout, dates and 3 tbsp water.
Cook over a gentle heat, covered until the lamb is soft and tender (approx. 1 hour). Add salt to taste
When the lamb is almost ready, chop the rhubarb into chunks and poach in a little water until just softened but still retaining their shape.