Lamb and Prune tagine

Another recipe from the family archive!

Ingredients list:

  • Neck and shoulder of lamb,  2kg – diced
  • Garlic, 4 cloves
  • Onion, 1 chopped
  • Rosemary, a small bouquet
  • Salt and pepper
  • Prunes, a big handfull – stoned and soaked
  • Water to cover
  • Dash of olive oil
  • Ras-el-hanout 1 Tbsp
  • Cumin, 1 Tbsp
  • Fresh ginger, 1 small chunk
  • Cinnamon stick
  • Coriander and parsley to finish

Use a deep pan or cocotte with a lid. A heavy cast iron one is best.

Chop and fry the onion and garlic and then brown the meat in the oil.

Cover the meat with water and bring to a boil. Add the prunes but without the stones. Add the spices, generously. Ras-el-hanout is a typical morroccan spice mix. You can find it in London in the Spice shop in Portobello (see my Addresses page).

Put in the oven at 180 and keep covered for 1 and a half hour to 2 hours.

Before serving, give it a last boil on the stove, garnish with fresh parsley and coriander. I have got plenty of herbs growing in pots on my balcony this year and I am loving this new pursuit…

Who needs a garden?!

The meat must be really tender so it cuts up with a fork, and heady with spices : you serve it with a buttered couscous or a bulgur grain. Tonight, I am using quinoa  for a change! It is a high protein grain and it works well with lots of meaty sauce…

Table set, champagne chilled… Just waiting for our guests to arrive.

Sorry no photo: It was eaten up before I thought of it…

2 responses to “Lamb and Prune tagine

  1. Just bookmarked this recipe for a cold day dinner, sounds delish! Many thx for sharing!!

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