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1
Preheat oven to Gas mark 7 (220degrees).
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2
Cut meat from lamb shoulder in 4cm cubes.
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3
Mix together marsala, tumeric, coriander, ginger, salt. Rub half of this mixture into the meat. Put meat in pot to brown.
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4
Add sliced onions, tomatoes and garlic and some more spice.... Allow to brown.
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5
Add saffron and water, stir for 3 - 4 min, add remaining spice.
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6
Add dices sweet potato and 1 tin plum tomatoes in sauce, break up tomatoes slightly in pot.
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7
Leave to simmer for 3 - 4 min.
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8
Add 2 tsp cinnamon, nuts and a generous squeeze of honey, stir together.
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9
Transfer to oven proof dish - no lid.
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10
Place in oven for 15 min then drop temperature to Gas mark 3 (150 degrees).
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11
Cook for another 1hr.
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12
Add sliced green beans and return to oven for another 30 minute.
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13
To serve:.
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14
1 cup of cous cous - pour into bowl and just cover with boiling water, cover bowl with sideplate and allow to stand 3 - 4 minute.
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15
Sweet nutty butternut - 1 butternut, diced and boiled.
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16
Chop up more of the nuts you used in the tagine, add butter, salt, pepper and cinnamon to small frying pan - cook for 2 - 3 min, add tsp cinnamon and generous squeeze of honey, stir until it boils. Pour over cooked butternut and serve immediately.
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17
2 tbsp Greek yoghurt per person, mixed with finely chopped mint.
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18
Roughly chopped coriander leaves to finish.
