Lamb Tagine with Prunes and Almonds Lamb Tagine with Prunes and Almonds

Lamb Tagine with Prunes and Almonds

Recommend this recipe

Share this recipe:

The classic lamb tagine with prunes and almonds recipe is great for a weekend dinner.

Preparation: 15 mins 
Cooking: 90 mins

Ingredients to serve 4

  • 1kg diced lamb, well-trimmed
  • 2 tbsp olive oil
  • a knob of butter
  • 1 large onion, peeled and finely chopped
  • 1 cinnamon stick
  • ½ tsp ground ginger
  • A pinch of saffron
  • a small bunch of coriander tied up
  • salt and freshly ground black pepper
  • 100g blanched almonds
  • 2 tbsp runny honey
  • 250g pitted prunes
  • To serve: steamed vegetables
  • Heat the oil and butter in a hob-proof casserole dish on a high heat, add the lamb and cook until browned.
  • Next add the onion, cinnamon, ginger, saffron and bunch of coriander. Season and cover with water (around 500 ml). Cover, bring to the boil, then reduce the heat and leave to simmer on a low heat for 1 hour.
  • Toast the almonds in a non-stick pan without oil. Add to the casserole dish along with the honey and prunes. Cook uncovered for a further 30 minutes (add a little extra water if needed).
  • Remove the bunch of coriander, season to taste and serve hot with couscous and some steamed vegetables.

Tip: You can add 1 teaspoon of orange blossom water when you remove from the oven.

Recommend this recipe