Lamb Tagine

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon chili flakes (or more to taste)
• 1/2 teaspoon ground cardamom
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 kg diced lamb
• 1 cup chicken stock
• 250 g pitted prunes
• 1/2 cup whole blanched almond

Recipe

• 1 preheat oven to 180°c.
• 2 place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
• 3 coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
• 4 heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. place browned lamb in a large casserole dish.
• 5 pour the stock over lamb. bake, covered for 1 hour, stirring occasionally.
• 6 mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
• 7 serve with couscous.