Lamb And Prune Tagine

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 kg diced lamb, trimmed of most of its fat
• 1 large onion, peeled and sliced
• 1 teaspoon freshly ground pepper
• 1 teaspoon cumin
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1 pinch saffron
• 1 pinch salt
• 1 preserved lemons, chopped or 1/2 lemons, juice and zest of or 1 seville orange (optional)
• 12 dried prunes (you could also use apricots)
• 4 cloves garlic, peeled and chopped
• 2 tablespoons extra virgin olive oil
• 1/4 cup whole blanched almond, lightly toasted to serve
• chopped coriander, to serve

Recipe

• 1 preheat the oven to 300f or 150 degrees c.
• 2 put the meat in a tagine or other earthenware casserole.
• 3 add the rest of the ingredients and put on the lid.
• 4 seal this tightly with foil, or a flour and water paste, and cook in the very low oven for 2 1/2-3 hours.
• 5 as a variation, you could also make a soup by adding chickpeas, chopped onions, carrots, celery, turnips and plenty more water.