- 1 ½ – 2 kg of lamb cut into cubes or shanks
- 2 onions finely chopped
- 6 garlic gloves crushed
- 1 small glass of olive oil
- 1 tsp dried chilli flakes
- 1 tsp ground ginger
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp pepper
- 2 tbs tagine/morrocan mixed spices
- 1 tsp saffron threads
- 800g blended (canned) tomatoes
- 2 orange rind
- 2 cinnamon sticks
- 2 bunches coriander chopped
- Stoneless prunes
- 6 tbsp honey
- 150g roasted almonds
- Mint leaves to garnish
1, Marinate the lamb with the chopped onions, crushed garlic, the olive oil, chilli flakes, ginger, cumin, paprika, pepper, tagine/Moroccan mixed spices and saffron threads. Keep in a cool place for about 2 hours or overnight in the fridge for a better flavour.
2, Heat a large casserole dish or tagine dish on the hob; add the lamb pieces in batches and brown evenly, alternatively it can be cooked directly in the tagine dish in the oven, in this case after the lamb pieces have been browned on a frying pan it can be transferred onto the tagine dish.
3, When all the lamb has been browned, put the remainder of the marinade into the frying pan/casserole dish.
4, Cook for a few minutes. Add the tomatoes, the orange rind, the cinnamon sticks and half of the fresh coriander.
5, Mix thoroughly, cover and cook on the hob/oven for around 1 to ½ hours or until the lamb is tender.
6, In a saucepan put the prunes with the honey and add enough water to cover and simmer for about 10 minutes.
7, When the lamb is tender add the prunes with the juice and return to the hob/oven for another 10 mins
8, Add the rest of the coriander and cook for another few minutes. Finally remove from the oven and heat and scatter the almonds over and garnish with the mint leaves.