Lamb and Prune Tagine

Name: Lamb and Prune Tagine
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 kg diced lamb; 1 large onion; 1 tsp freshly ground white pepper; 1 tsp cumin; 1 tsp ginger; 1 tsp nutmeg; 1 pinch saffron; 1 pinch salt; 1.5 lemons; 12 dried prunes; 4 clove garlic; 2 tbsp extra virgin olive oil; 0.25 cup whole blanched almond; chopped coriander

A Moroccan tagine of lamb, lemons and prunes, seasoned with cumin and ginger and baked in the oven.

3 hr 10 min · Serves 6 · Medium

Method

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Time: Prep 10 min · Cook 180 min · 190 min total
Difficulty: medium

1
Preheat the oven to 300F or 150 degrees C. Put the meat in a tagine or other earthenware casserole.
2
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.
180 min
3
As a variation, you could also make a soup by adding chickpeas, chopped onions, carrots, celery, turnips and plenty more water.