• 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

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Method:

1. 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.

2. Cover and leave to marinate in a cool place for at least 2 hours, or in the refrigerator overnight.

3. 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.

4. 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 1/2 hours.

5. Meanwhile, put the prunes into a saucepan with the honey and just enough water to cover and simmer for 10 minutes.

6. Add the prunes and the cooking juices to the tagine and cook for 15 minutes, adding the remaining coriander after about 7 minutes.

7. Serve the tagine with the almonds scattered over and garnished with mint leaves.