Lamb Tagine with Prunes

Name: Lamb Tagine with Prunes
Yield: Serves 6-8
Cuisine: Tunisian
Ingredients: 20 small shallots or silver-skinned onions, peeled; 4 tomatoes, finely chopped; ½ cup sliced almonds, toasted; 20 small shallots or silver-skinned onions, peeled; sea salt and black pepper; sea salt and black pepper; 2 onions, finely diced; 1 shoulder of lamb, boned and cut into bite-sized pieces; 1½ teaspoons ground ginger; 2-4 cloves of garlic, finely chopped; a big pinch of saffron strands; 1½ teaspoons ground coriander; 1 cinnamon stick; 1 tbsp tomato purée; 500 g/1 lb 2 oz stoned prunes; honey; butter

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Floyd Around the Med

By Keith Floyd

Published 2000

About

Ingredients

500 g/1 lb 2 oz stoned prunes
honey

Africa
Morocco
Tunisia
Main course
Stew
Mediterranean
Gluten-free

Method

Soak the prunes in water for 1 hour and then cook gently in the soaking water with a little honey until tender.

Heat some butter in a large pan, add the meat and fry until sealed on all sides. Add the onions and garlic and cook until golden. Next, stir in the ginger, coriander, saffron, tomato purée and cinnamon stick. Season with salt and pepper and add the chopped tomatoes. Cook over