This sweet and succulent tagine is flavoured with the gentle aromatics of cinnamon, topped with the crunch and creaminess of almonds, and freshened up with some coriander. I recommend serving it with a mound of buttery cous cous, some kind of shaved fennel salad or just some steamed green beans.
Lamb and Prune Tagine
200 g (7 oz/1 cup) pitted prunes
2 tablespoons olive oil 1 kg (2 lb 4 oz) leg of lamb, cut into bite-size pieces
1 teaspoon ground ginger
2 onions, each cut into 8 wedges
2 large garlic cloves, crushed
1 cinnamon stick
100 g (31/2 oz/2/3 cup) blanched almonds
1 tablespoon honey
coriander (cilantro) leaves, to garnish 1 Combine
Soak the prunes in 375 ml (13 floz/11/2 cups) water. Heat half of the oil in a tagine over a medium–high heat. Add the lamb and ginger and cook for 3–4 minutes, turning to brown the lamb on al sides. Remove the lamb to a plate, add thee remaining oil to the tagine over medium–low heat, then add the onion and garlic and cook for 5 minutes, or until the onion softens.
Return the lamb to the tagine with the cinnamon stick and the soaking liquid from the prunes. Cover and cook over low heat for 1 hour. Add the prunes and almonds and cook for a further 30 minutes, or until the lamb is very tender. Add the honey and cook for a further 2 minutes, then serve straight from the tagine, sprinkled with the coriander.