Lamb Tagine with Honey and Prunes

Name: Lamb Tagine with Honey and Prunes
Yield: Serves Six
Ingredients: salt and ground black pepper; 1.5 ml/¼ tsp saffron threads; 250 ml/8 fl oz/1 cup beef or lamb stock; 75–120 ml/5–9 tbsp honey, to taste; 30 ml/2 tbsp hot water; 115 g/4 oz/1 cup blanched almonds, toasted; 30 ml/2 tbsp chopped fresh coriander (cilantro) leaves; 2.5 ml/½ tsp curry powder or ras al hanout; pinch of freshly grated nutmeg; 10 ml/2 tsp ground cinnamon; 1 onion, chopped; 75–90 ml/5–6 tbsp chopped fresh parsley; 2.5 ml/½ tsp ground ginger; 130 g/4½ oz/generous ½ cup pitted prunes; 350 ml/12 fl oz/1½ cups hot tea; 1 kg/2¼ lb stewing or braising lamb such as shoulder, cut into chunky portions; 3 hard-boiled eggs, cut into wedges

Preparation info

Serves
Six

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This dish is eaten by Moroccan Jews at Rosh Hashanah, when sweet foods are traditionally served in anticipation of a sweet and harmonious year ahead. Dried apricots or figs may be added to the baked lamb stew instead of the prunes.

Ingredients

130 g/4½ oz/generous ½ cup pitted prunes
350

Main course
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas 4. Put the prunes in a bowl, pour over the tea and cover. Leave to soak and plump up.
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