Al’s Café Lamb and Prune Tagine

• 1½ lb / 680 g boneless lamb shoulder or neck fillet
• 1 tbsp

Trim the meat, and cut into 1 in / 2.5 cm chunks. In a heavy pan, brown the lamb in the olive oil. Add the onions, garlic and spices and continue to fry until the onions are transparent. Add the water and salt, and bring slowly to the boil.

Reduce the heat immediately, cover and simmer gently for 1 hour. Add the prunes and lemon juice, cover once more, and simmer for a further 45 minute