Makes enough for 4 portions

• 500 - 700g fresh fish (thicker cuts are best, any white fish is good, can also use salmon, shellfish, prawns as desired)
• 2 limes
• 2-3 tbsp olive oil
• 1 onion
• 2 medium sized carrots
• 1 red pepper
• 4 cloves of garlic
• 1 jalapeno chilli (or a couple of milder ones to suit your taste)
• 1 tbsp tomato puree
• 2 tsp paprika
• 1 tsp ground cumin
• 200 ml fish or chicken stock
• 200 - 250g fresh tomatoes
• 100ml coconut milk (or cream)

1. Fillet the lamb leg, cut into large chunks
2. Peel shallots
3. Mince / chop / crush (your choice) the garlic
4. Stone the dates
5. Place lamb into a bowl, and mix with ginger, saffron, coriander and half the olive oil
6. Ideally, marinade for 24 hours. It still works if you don't…
7. Heat remaining oil in a heavy based pan
8. Cook the lamb chunks until browned. Do this in batches as required
9. Remove the lamb from the pan and set aside
10. Fry the shallots in the same pan until lightly golden
11. Add the garlic
12. Add the lamb back in
13. Stir in the flour
14. Add the tomato puree
15. Add the cinnamon stick
16. Stir in the stock and bring it all to the boil
17. Simmer on the hob / place in a low (140c) oven / cook in a slow cooker for a couple of hours
18. Ensure lamb is tender before proceeding
19. Cook rice / couscous etc to serve with the tagine
20. Chop the parsley
21. 5 minutes before serving, remove tagine from heat
22. Add the dates, parsley and honey to the tagine and stir in
23. Serve with a nice red wine