Recipe

Lamb tagine with sweet prunes

Apr 30, 2011 2:00pm
  • 3 hrs cooking
  • Serves 6
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Ingredients

Lamb tagine with sweet prunes
  • 1 kilogram boned lamb shoulder, cut into 5cm pieces
  • 1/3 cup (80ml) olive oil
  • 2 medium_piece (340g) red onions, grated coarsely
  • 4 clove garlic, crushed
  • 1 teaspoon ground ginger
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon dried chilli flakes
  • 1/4 teaspoon saffron threads
  • 800 gram canned diced tomatoes
  • 4 x 5cm strips orange rind
  • 2 cinnamon sticks
  • 1/2 cup fresh coriander, coarsely chopped
  • 18 (145g) seeded prunes
  • 1/4 cup (90g) honey
  • 2 tablespoon water

Method

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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