Lamb Tagine

A lovely sweet and spicy casserole from Morocco. Cook time doesn't include marinating time.

• Ready In: 2 hrs 10 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• 2  teaspoons paprika
• 2  teaspoons ground cumin
• 2  teaspoons ground coriander
• 1  teaspoon salt
• 1  teaspoon white pepper
• 1⁄2 teaspoon  chili flakes (or more to taste)
• 1⁄2 teaspoon ground cardamom
• 2  tablespoons lemon juice
• 2  tablespoons olive oil
• 1  kg  diced lamb
• 1  cup  chicken stock
• 250  g  pitted prunes
• 1⁄2 cup  whole  blanched almond

Directions

1. Preheat oven to 180°C.
2. Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
3. Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
4. Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Place browned lamb in a large casserole dish.
5. Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
6. Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
7. Serve with couscous.