Recipe by Sackville
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.
Top Review by Bergy
I do love cooking with the Tagine - The aroma and flavor of this recipe is wonderful but it needed a bit of moisture - It was a bit dry - I would make it again but add 1/4 cup of white wine to allow more condensation. The other thing I would do is mix all the spices in a zip lock then add the lamb and shake to coat before adding to the tagine. I will make again with these two modifications. There was no liquid specified in the recipe and I wondered about that but being new cooking Tagine style I let it go.
- 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 preserved lemons, chopped or 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
Directions See How It's Made
- 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.