Lamb and Prune Tagine

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

This warming tagine is a Moroccan classic. Sweet, savoury and spicy, it is perfect for autumnal and wintry days.

Ingredients

  • 1 tablespoon olive oil
  • 30 g butter
  • 250 g

Method

Heat the oil and butter in a saucepan over a medium heat. When the butter starts to foam, add the onions, ginger, cinnamon, coriander and a pinch of salt and cook for 5–10 minutes, until the onions become soft and light brown. Add the meat and stir for a few minutes, until it begins to brown and is nicely coated with the spices. Add enough water to cover the meat by about 4cm, then add the saff