A hint of freshness and aromatic authenticity
Ingredients: 2 red onions, cut into wedges, 1 tsp ground cardamom, 1 cinnamon stick, 1 kg lamb shoulder, chopped, 4 large yukon gold potatoes, cut into wedges, 8 dried figs, halved, 3 sprigs rosemary, salt and black pepper, olive oil
1. Heat some olive oil in a tagine or large, heavy-based saucepan and fry the onions with the cardamom, cinnamon stick and the lamb for about 15 minutes, until golden brown.
2. Add the potatoes, a pinch of salt, and the figs to the pan. Add enough water to cover.
3. Strip the rosemary leaves from the stems, finely chop most of the leaves (save a few for garnish), and add to the pan.
4.Cook over a low heat for about 40 minutes, until tender, then season to taste with salt and pepper.
5.Garnish with the remaining rosemary leaves.