Lamb and dried fruit tagine

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 50

Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 3 onions
  • 4 garlic cloves
  • 1 kg lamb, cubed
  • <


Peel and roughly chop the onions and garlic.

Sauté the lamb in the butter with the spices, onions and garlic in a tagine or flameproof casserole dish for 5 minutes.

Pour in the chicken stock, add the dried fruit, season with salt and pepper, cover and cook for 1 hour 30 minutes over low heat, adding a little water if necessary.

Add a handful of rocket at serving time.