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Lamb Tagine with Prunes and Almonds Recipe Lamb Tagine with Prunes and Almonds Recipe

Lamb Tagine with Prunes and Almonds Recipe

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The Tagine takes its name from the style of clay pot it’s traditionally cooked in, in its native North Africa. This Moroccan Lamb dish is a great way to feed friends or family, and if you’ve got too much left over, you can always freeze it.  Luckily for you, you don’t need to have an authentic Tagine to make this dish – only a few ingredients and the desire to cook something delicious.

Preparation: 15 mins 
Cooking: 90 mins
Ingredients

Serves 4

1 kg lamb shoulder, cut into 2.5 cm cubes

2 tbsp vegetable oil

1 large onion, finely chopped

1 cinnamon stick

1/2 tsp ground ginger

1 large pinch saffron threads

Salt and pepper

500 ml lamb stock

100 g blanched almonds

2 tbsp runny honey

250 g pitted prunes

Method
  • Heat the oil and butter in a hob-proof casserole dish on a high heat, add the lamb and cook until browned
  • Add the onion, cinnamon, ginger, saffron and coriander. Season and cover with lamb stock. Bring to the boil, cover and leave to simmer on a very low heat for 1 hour
  • Toast the almonds in a dry non-stick pan. Add to the casserole dish with the honey and prunes. Cook uncovered for a further 30 mins (add a little extra water if needed)
  • Remove the bunch of coriander, season to taste and serve hot with couscous and some steamed vegetables

Chef's Tip

For extra authenticity add 1 tsp orange blossom water before serving.

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