Lamb tagine with spinach and dates

Ingredients for 4 servings:

• 1 kg lamb (e.g. leg or goulash)
• olive oil
• 2 onions
• 6 cloves garlic
• 1 bulb(s) of ginger
• 265 g chickpeas
• 3 tbsp tomato paste
• 2 tomatoes
• 500 g leaf spinach
• 2 tbsp honey
• 1 tsp Ras el Hanout
• 1 tsp cinnamon
• 1 tsp paprika powder
• 1 tsp cumin
• 200 g dates
• 200 g cashew nuts, roasted
• 1 bunch of coriander
• 2 sprigs rosemary
• 4 sprigs of mint
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

sweet, with dates and cashew nuts

Heat the tagine slowly. Chop the onions and garlic. Peel the ginger and cut into fine, approximately 3 cm long sticks. Cut the lamb into bite-sized pieces, approximately 2 x 2 cm. Wash the spinach leaves, remove the stalks, and shred the leaves slightly. Cut the tomatoes into small cubes. Heat the oil in the tagine and fry the onions and then the garlic until translucent. Then sauté the ginger sticks. Now add the lamb and season with ras el hanout, cinnamon, cumin, and paprika. Allow to brown slightly, then layer the tomato paste, honey, tomatoes, and spinach leaves and season with salt. Cover and simmer for a total of about 1.5 hours. After about 20 minutes, the spinach should have wilted. Stir carefully to distribute the tomato paste. Check here if any more liquid needs to be added. Meanwhile, toast the cashews and halve the pitted dates. Pluck the rosemary and mint leaves and chop them slightly smaller. Chop the cilantro. About 20 minutes before the end of the cooking time, add the chickpeas, dates, toasted cashews, and herbs (reserve about 1/3 of the cilantro for garnish). Serve with bulgur or thin flatbread, white bread, etc.