Lamb Tagine with Prunes and Almonds
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 passata and 1 cup 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.
© Recipes courtesy of Julie Le Clerc 2011
Please confirm that
you are 18 years or over.
If you're under 18 we can't
allow you to purchase alcohol.