Lamb Tagine with Prunes and Almonds

Method

1. 1
   • leg of lamb 900 g
   • olive oil 2 tbsp
   • salt 1 tsp
   • black pepper ½ tsp

   Brown the lamb chunks — Season the lamb chunks generously with salt and pepper. Heat the olive oil in a large heavy pot over medium-high heat and brown the lamb in batches, about 8 minutes total, then set aside.

2. 2
   • onion 2
   • garlic 3
   • fresh ginger 1 tsp
   • ras el hanout 2 tsp
   • cinnamon stick 1
   • saffron 1 pinch

   Bloom the onion and spices — Lower the heat, add the onion to the same pot and cook for 5 minutes until softened. Stir in the garlic, ginger, ras el hanout, cinnamon stick and saffron and cook for 1 minute until fragrant.

   ⏱5 min
3. 3
   • leg of lamb 900 g
   • beef stock 6 dl

   Simmer until tender — Return the lamb to the pot, pour in the stock and bring to a simmer. Cover and cook on low heat for 1 hour 20 minutes, stirring occasionally, until the lamb is very tender.

   ⏱1 hr 20 min
4. 4
   • prunes 200 g
   • honey 2 tbsp

   Add prunes and honey — Add the prunes and honey, then simmer uncovered for 15 minutes until the sauce thickens and the prunes turn glossy and plump.

   ⏱15 min
5. 5
   • cinnamon stick 1
   • almonds 60 g
   • sesame seeds 1 tbsp
   • fresh cilantro 2 tbsp

   Garnish and serve the tagine — Remove the cinnamon stick, transfer to a serving dish and scatter over the toasted almonds, sesame seeds and cilantro before serving.