Tagine of Lamb with Crunchy Country Salad

Name: Tagine of Lamb with Crunchy Country Salad
Yield: Serves 6
Cuisine: Moroccan
Ingredients: a little mint, chopped; juice of ½ lemon; small bunch of parsley, chopped; 2 garlic cloves, chopped; 30 ml/2 tbsp olive oil; 2-3 celery sticks, chopped; 2-3 green chillies, seeded and chopped; 1 red (bell) pepper, seeded and chopped; 1 green (bell) pepper, seeded and chopped; 2 onions, chopped; salt and ground black pepper; salt and ground black pepper; 30 ml/2 tbsp clear honey; 350 g/12 oz/1½ cups pitted prunes, soaked for 1 hour; 2-3 garlic cloves, chopped; 1 onion, finely chopped; 10 ml/2 tsp ground cinnamon; pinch of saffron threads; 25 g/1 oz fresh root ginger, peeled and chopped; 30-45 ml/2-3 tbsp vegetable oil; 1 kg/2¼ lb boneless shoulder of lamb, trimmed and cubed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

Morocco’s hearty tagines are well known for their succulent meat cooked in a combination of honey and warm spices. This delicious recipe is for one of the most traditional and popular tagines, which is best served with a crunchy salad, spiked with chilli to balance the sweetness of the main dish. Offer lots of fresh bread for mopping up the thick, syrupy sauce.

Ingredients

Africa
Morocco
Mediterranean
Gluten-free

Ingredients

Method