Tagine with mutton, coffee and dates

(Serves 6 – 8)

  • Cake flour seasoned with salt and pepper
  • 2 kg mutton shank or stewing meat, cut up
  • oil
  • 4 medium onions, roughly chopped
  • 4 cloves of garlic, finely chopped
  • 3 cardamom pods
  • 1 star anise pod
  • 1 whole stick of cinnamon
  • 500 ml prepared coffee, not too strong
  • 500 ml beef stock
  • 200 g whole, fresh dates, seeds removed

Preheat the oven to 180 °C. Sprinkle seasoned flour over meat. Heat the oil in a large pot and brown the meat all over. Put the meat in an oven-proof dish (preferably with a lid) or a large tagine. Add onions, garlic, cardamom, star anise and cinnamon. Pour over the coffee and stock, cover and oven-roast for 30 minutes. Lower the temperature to 150 °C and roast for another 90 minutes. Add the dates about 20 minutes before end of cooking. Serve the tagine with rice or couscous.