LAMB AND PRUNE TAGINE

Lamb and Prune Tagine image

I just love this kind of stew -- the lamb and prunes make a wonderful combination (you could use apricots instead of the prunes if you prefer) and the slow cooking means the meat comes out tender everytime.

Provided by Sackville

Categories Stew

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 kg diced lamb, trimmed of most of its fat
1 large onion, peeled and sliced
1 teaspoon freshly ground white pepper
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon nutmeg
1 pinch saffron
1 pinch salt
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

Steps:

Preheat the oven to 300F or 150 degrees C.
Put the meat in a tagine or other earthenware casserole.
Add the rest of the ingredients and put on the lid.
Seal this tightly with foil, or a flour and water paste, and cook in the very low oven for 2 1/2-3 hours.
As a variation, you could also make a soup by adding chickpeas, chopped onions, carrots, celery, turnips and plenty more water.

Nutrition Facts : Calories 382.8, Fat 24.4, SaturatedFat 7.8, Cholesterol 88, Sodium 95.9, Carbohydrate 16, Fiber 2.5, Sugar 7.9, Protein 25.6

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