Lamb, Date and Spinach Tagine

Ingredients

• 1 tbsp olive oil
• 2 seasoned lamb leg steaks
• 1 red onion, sliced
• A generous pinch of ras el hanout spice mix (we like Bart)
• 2 garlic cloves, chopped
• 400g tin chopped tomatoes
• 150ml hot chicken stock
• 60g dates, chopped
• 200g baby spinach
• Pared zest of 1 lemon
• Couscous and fresh mint, to serve

Preparation

1. 1Heat the oil in a casserole, chop the lamb leg steaks into 3-4cm chunks, then fry until browned all over. Transfer to a plate.
2. 2Add the red onion and ras el hanout to the casserole and fry for 3 minutes over a low-medium heat.
3. 3Return the lamb to the casserole along with the garlic, chopped tomatoes and chicken stock. Simmer for 10-15 minutes.
4. 4Stir through the dates, spinach and the lemon zest. Serve with steamed couscous topped with some finely shredded fresh mint leaves.