Lamb and dried fruit tagine

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat

Ingredients

  • 3 onions
  • 4 garlic cloves
  • 1 kg lamb, cubed
  • 50 g butter
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 300 ml chicken stock
  • 100 g raisins
  • 100 g dried apricots
  • 100 g pitted prunes
  • 100 g pitted dates
  • Salt and pepper
  • 1 handful rocket

1 tagine or flameproof casserole dish

1 chopping board

Method

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.