Lamb and Prune Tagine with Moroccan Spices

Name: Lamb and Prune Tagine with Moroccan Spices
Yield: Serves 4
Ingredients: 2 cloves garlic, peeled and crushed; 1 fresh red chilli, seeded and finely chopped; 1 kg /2¼ lb shoulder of lamb, boned; 2 red onions, sliced; couscous and a tomato and red onion salad, to serve; couscous and a tomato and red onion salad, to serve; couscous and a tomato and red onion salad, to serve; salt and ground black pepper; 200 g /7 oz pitted prunes, roughly chopped; 1 stick of cinnamon; 5 ml /1 tsp ground cumin; 15 ml /1 tbsp ground coriander; salt and ground black pepper; 45 ml /3 tbsp chopped fresh mint; 600 ml /1 pint/2½ cups — 900 ml/1½ pints/3¾ cups chicken stock, depending on the size and shape of your ovenproof dish; 30 ml /2 tbsp pomegranate molasses

Preparation info

Serves
4

Difficulty
Complex

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

This is a lovely slow-cooked one-pot dish that you can put in the falling wood-fired oven and come back to hours later for a perfectly cooked meal. The gently braised lamb is delicious and the prunes, which become meltingly tender, create a luscious, dark, sweet gravy that you can mop up with flatbreads or couscous. Tagines are traditionally cooked in the conical dishes of the same name, which allow the moisture to stay in the dish while it is cooking, but if you don’t have one an ovenproof

Ingredients

Main course

Ingredients

Method