Lamb tagine
A typically Moroccan dish which blends stewed meat, spices, and fruit.You don’t need to be a fan of prunes in order to enjoy this dish as the fruit disintegrates nicely into the sauce and gives it a rich and glossy finish.
In a large pot place 1kg lamb (boned shoulder, leg or neck fillet) cut into smallish pieces, along with 1 tsp salt, 2 tsp ground pepper, 1/2 tsp saffron-coloured powder, 1 tsp ground ginger, 2 garlic cloves, chopped, 1 large onion, grated, 2 tbs rapeseed oil, and a small bunch of parsley. finely chopped. Add enough water to cover and simmer, covered for 1 1/2 hours, or until the meat is very tender.
Add 350g prunes, chopped, 2 tsp cinnamon, and 1- 4 tbs honey (to taste). Cook for another 20 minutes or so till the sauce is quite thick and reduced.
Serve with couscous and a handful of blanched almonds (coarsely chopped or left whole).
