Meats Recipes -
Lamb Tagine with Honeyed Prunes Recipe
Meats Recipes
-
Lamb Tagine with
Honeyed Prunes Recipe
Ingredients
Serve
6
1 kg/2 lb boned shoulder of lamb, cut into
4 cm/1 1/2 inch
cubes
2
Spanish
onions, coarsely grated
3 plump garlic
cloves,
crushed
4
tablespoons olive oil
large
pinch
of dried
chili flakes
1/2 teaspoon ground ginger
1/2
teaspoon ground cumin
1/2
teaspoon paprika
pinch of crushed saffron threads
2 x 400 g/13 oz
cans tomatoes
1 strip of orange rind
2
cinnamon sticks
bunch of coriander, chopped
24 large ready-to-eat prunes
3-4 tablespoons clear honey
75 g/3 oz
blanched whole almonds, toasted pepper
mint leaves, to garnish
Method:
Put
the lamb into a bowl. Add the onions, garlic, oil,
chili flakes, ginger, cumin, paprika, saffron and
plenty of pepper. Stir to coat the meat well.
Cover
and leave to marinate in a cool place for at least 2
hours, or in the refrigerator overnight.
Heat a
large, heavy-based frying pan. Add the lamb, in
batches, and brown evenly. Transfer to a tagine or
heavy casserole. Put the marinade into the frying
pan and cook, stirring, for 2-3 minutes, then stir
into the lamb.
Add the tomatoes, orange rind,
cinnamon and half of the coriander. Mix well then
cover and cook in a preheated
oven, 160°C (325°F),
Gas
Mark 3, for 1 1/2hours.
Meanwhile, put the prunes into a saucepan with the
honey and just enough water to cover and simmer for
10 minutes.
Add the prunes and the cooking juices to
the tagine and cook for 15 minutes, adding the
remaining coriander after about 7 minutes.
Serve the tagine with the almonds scattered over and garnished
with mint leaves.