Lamb and Prune Tagine

Posted on
in Recipes, Meats

Lamb and Prune Tagine

Posted on
in Recipes, Meats

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

Serves 6

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.