Lamb Tagine with Prunes and Almonds
© Recipes courtesy of Julie Le Clerc 2011
1 onion, chopped
600g lean lamb leg steaks, cubed
100g pitted prunes
Sea salt and freshly ground black pepper
¼ cup torn fresh mint
Place the olive oil, onion and cubed lamb in the base of a large tagine (or flameproof casserole dish). Sprinkle with Ras El Hanout, drizzle with honey and toss to coat.
Add the passata and the stock and bring to the boil. Cover and simmer gently for 1 hour.
Add prunes, cover and simmer for a further 45 minutes or until lamb is tender. Keep an eye on the liquid level and add a little more if the dish starts to dry out.
Taste and adjust seasoning with salt and pepper, if necessary. Serve sprinkled with salted Marcona almonds and torn fresh mint.
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