Lamb and Rice Tagine Recipe - Great British Chefs

Ingredients

• 400g of lamb shoulder, diced into 3cm cubes
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 3 cardamom pods
• 1 tsp ras el hanout
• 3 small onions, diced (or 1 large onion)
• 500g of lamb stock, or chicken stock
• 750ml of water
• 250g of brown basmati rice
• 75g of dried cherries
• 200g of baby spinach, or chopped regular spinach
• 20g of tarragon leaves, picked
• yoghurt