Lamb Tagine with Prunes


Preparation info

  • Difficulty


  • Serves


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About


  • 500 g/1 lb 2 oz stoned prunes
  • honey
  • butter
  • 1 shoulder of lamb, boned and cut into bite-sized pieces
  • 2 onions, finely diced
  • 2-4 cloves of garlic, finely chopped
  • teaspoons ground ginger
  • teaspoons ground coriander
  • a big pinch of saffron strands
  • 1 tbsp tomato purée
  • 1 cinnamon stick
  • 4 tomatoes, finely chopped
  • 20 small shallots or silver-skinned onions, peeled
  • ½ cup sliced almonds, toasted
  • sea salt and black pepper


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 a low heat for 5-10 minutes and then pour in enough water to cover. Add the bone from the shoulder of lamb and simmer gently for 30 minutes.

In another pan, fry the shallots in butter until golden. Add them to the main dish and continue cooking until the lamb is tender. It should be a thick, rich, spicy stew. If there is too much liquid, boil until reduced. Stir in the prunes and honey, transfer to a serving dish and sprinkle over the toasted almonds.