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Lamb Tagine with Prunes and Almonds

© Recipes courtesy of Julie Le Clerc 2011

Lamb Tagine with Prunes and Almonds

Serves 4-6

2 Tbsp extra virgin olive oil
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 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.


Sabato


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