Moroccan lamb with olives

Moroccan lamb with dates and olives
This rich and deeply delicious dish is based on a classic Moroccan tagine. Red wine is an unusual addition here, but it helps to tenderise the lamb. Start this recipe a day ahead for best results.
Serves 6

◆ 6 small lamb shanks (or lamb neck chops), about 1.5kg in total
◆ 2 onions, roughly chopped
◆ 2 red bell peppers, seeded and roughly chopped
◆ 4 garlic cloves, chopped
◆ 4 sprigs of fresh rosemary, crushed
◆ 1 orange, thickly sliced
◆ 2 cinnamon sticks, crushed
◆ 750ml bottle of red wine
◆ 2 tbsp olive oil
◆ 1 tbsp ras el hanout (recipe below)
◆ 400g can chopped tomatoes
◆ 2 tbsp date syrup or molasses
◆ 125g small pitted black olives
◆ 75g dates, stoned and chopped
◆ 4 tbsp freshly chopped coriander

FOR THE RAS EL HANOUT
◆ 3 cardamom pods, seeds only
◆ 1 tsp coriander seeds
◆ ½ tsp cumin seeds
◆ ½ tsp sweet paprika
◆ ½ tsp ground cinnamon
◆ ½ tsp ground cayenne
◆ ½ tsp ground turmeric
◆ ½ tsp ground ginger

1. A day ahead, place the lamb shanks or chops in a large bowl or plastic container. Add the onions, peppers, garlic, rosemary, orange slices, cinnamon sticks and some salt and pepper. Pour over the wine and leave to marinate overnight in the fridge.
2. Make the ras el hanout. Place the cardamom seeds, coriander seeds and cumin seeds in a small dry frying pan and place over a medium heat. Cook for two to three minutes until they are browned and starting to release their aromas. Let them cool, then grind to a fine powder using a spice grinder or a mortar and pestle. Mix with the powdered spices and store in an airtight jar until required.
3. The next day, strain the marinade juices into a jug, reserving all the vegetables, and set both aside. Pat the lamb dry with paper towels and season generously with salt and pepper.
4. Heat half the oil in a casserole pot with a lid over a high heat. Fry the lamb for five minutes until browned all over. Remove with a slotted spoon and reduce the heat to medium. Add the remaining oil and the reserved vegetables to the pan (except the orange slices) and fry for five to six minutes over a medium heat until browned and sticky. Stir in the ras el hanout spice mix and stir for a minute.
5. Return the lamb to the pan with the orange slices, the marinade juices, tomatoes and date syrup, stirring well. Bring to the boil, cover, reduce the heat, and simmer over a low heat for two hours until the lamb is starting to fall from the bone. Remove the lid, stir in the olives and dates and cook uncovered until the sauce has thickened. Stir in the coriander and adjust the seasoning to taste. Serve with couscous and a garnish of herbs or pomegranate seeds.

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