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

Lamb Tagine with Prunes and Almonds Recipe

Recommend this recipe

Share this recipe:

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

Serves 4

1kg lamb shoulder, cut into 2.5 cm cubes

2 tablespoons vegetable oil

1 large onion, finely chopped

1 cinnamon stick

1/2 teaspoon ground ginger

1 large pinch saffron threads

Salt and pepper

500ml lamb stock

100g blanched almonds

2 tablespoons runny honey

250g pitted prunes

  • 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.

Recommend this recipe


Related Recipes