Slow cooker recipes

Lamb tagine with sweet prunes

lamb tagine with sweet prunes



1.Combine lamb, oil, onion, garlic and spices in large bowl. Cover, refrigerate 3 hours or overnight.
2.Preheat oven to 160°C (140ºC fan-forced).
3.Heat tagine or flameproof casserole dish on stove top, cook lamb, in batches, until browned. Remove lamb from tagine.
4.Return lamb to tagine with undrained tomatoes, rind, cinnamon sticks and half the coriander, bring to the boil.
5.Cover tagine, transfer to oven, cook about 2 hours or until lamb is tender.
6.Meanwhile, make sweet prunes. Combine ingredients in small saucepan; bring to the boil. Reduce heat, simmer, uncovered, for 10 minutes.
7.Serve tagine with sweet prunes; sprinkle with remaining coriander.

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