Lamb and Prune Tagine

READY IN: 3hrs 10mins
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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 300F or 150 degrees C.
  2. Put the meat in a tagine or other earthenware casserole.
  3. Add the rest of the ingredients and put on the lid.
  4. Seal this tightly with foil, or a flour and water paste, and cook in the very low oven for 2 1/2-3 hours.
  5. As a variation, you could also make a soup by adding chickpeas, chopped onions, carrots, celery, turnips and plenty more water.

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