Lamb Tagine

Name: Lamb Tagine
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 1 casserole, 4-6 serving(s)
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

(5)

Recipe by Fairy Nuff

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

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READY IN: 2hrs 10mins

SERVES: 4-6

YIELD: 1 casserole

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 180°C.
Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
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.
Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
Serve with couscous.

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