Name: Lamb tagine with sweet prunes
Cook time: 180 min
Total time: 180 min
Yield: 6
Ingredients: 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

Ingredients

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

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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Ingredients

Method

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