John Gregory-Smith lamb date and saffron tagine recipe on Sunday Brunch

John Gregory-Smith showcased his lamb date and saffron tagine on Sunday Brunch.

The ingredients are: 2 tbsp olive oil, 1 onion, finely chopped, 4 cloves garlic, finely chopped, 650g boneless shoulder of lamb, cut into 3-4 inch pieces, 1 ½ tsp ras el hanout, 1 tsp ground ginger, A pinch of saffron, 500ml hot lamb stock, 6 dates, stoned and ripped in half, Sea salt and freshly ground black pepper.

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