Author Notes
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
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Ingredients
- For the tagine
-
500 grams
lamb neck fillet, cut into large cubes
-
1
medium onion, chopped
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25 grams
butter
-
1 tablespoon
vegetable oil
-
1 tablespoon
ras el hanout (see ingredient list below)
-
.5 grams
saffron
-
300 grams
chopped tinned tomatoes
-
6
plump medjool dates
-
2
thin sticks or (one fat stick) of rhubarb
-
3 tablespoons
water
-
salt to taste
-
Toasted pine nuts and white sesame seeds to sprinkle
- For the ras el hanout
-
6
cloves
-
1 teaspoon
cardamom seeds
-
1
blade of mace
-
1 teaspoon
coriander seeds
-
1 teaspoon
black peppercorns
-
1 teaspoon
allspice berries
-
1 teaspoon
ground turmeric
-
1/4
grated nutmeg
-
1 teaspoon
ground cinnamon
-
2 tablespoons
dried hor red chillies (or use 1 tbsp of ground hot chillie)
Directions
-
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.
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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.
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Cook over a gentle heat, covered until the lamb is soft and tender (approx. 1 hour). Add salt to taste
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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.
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