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Lamb Tagine with Prunes and Almonds

Serves 4-6

2 Tbsp
1 onion, chopped
600g lean lamb leg steaks, cubed
2 Tbsp Alexandra's ras el hanout
1 Tbsp J. Friend & Co. honey
1 cup Sabato tomato passata
1 cup Sabato chicken stock
100g pitted prunes
Sea salt and freshly ground black pepper
½ cup roasted Marcona almonds
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

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