Lamb tagine is an ancient recipe and method from the middle east. It is an extremely nourishing and healing  meal. For paleo option use quinoa and replace yoghurt with coconut cream yoghurt.

Ingredients:

2 teaspoons sweet paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon chilli powder (optional)
1 teaspoon cinnamon
1 teaspoon ground cardamom
1 tablespoon of tomato paste
1/2 teaspoon allspice
2 teaspoons Himalayan salt
2 tablespoons avocado oil
grated rind and juice of 2 lemons
1.2kg diced lamb
1 tablespoon of plain beef bone broth, mixed in 1 cup of water
3/4 cup dried dates, chopped
2 carrots chopped into 2cm pieces
1 cup thick, Greek-style yoghurt
¼ cup of continental parsley and ¼ cup of fresh coriander, roughly chopped
Rice or quinoa, to serve

Preparation:

• Combine spices, tomato paste and salt in a large bowl. Add oil, rind and half the juice and stir to form a paste. Add lamb and stir until well-coated in paste. Cover and refrigerate for 3 hours over overnight if time permits.

• Preheat oven to 180°C. Put lamb mixture into a casserole dish with a tight-fitting lid. Add stock and remaining lemon juice. Stir until well-combined.

• Cover and cook for 1 hour. Stir in dates and carrots. Cook, covered for a further 40 minutes or until lamb is tender. Serve immediately with a dollop of yoghurt and a generous amount of continental parsley and coriander sprinkled on top and rice on the side.