Lamb Tagine with Prunes, Apricots and Honey

 

                    A classic lamb tagine, sweetened with honey and fruits, is the perfect introduction to the tastes of Morocco. Traditionally, this aromatic dish is served with bread to soak up the syrupy sauce. Too balance the sweetness, you could also serve a crunchy salad of finely shredded carrot, onions and cabbage or bell peppers.

4 portions

• 1 tablespoon olive oil plus 1 tablespoon butter
• 2 tablespoons blanched almonds
• 2 red onions, finely chopped
• 2-3 garlic cloves, finely chopped
• A thumb-sized piece of fresh ginger, peeled and chopped
• A pinch of saffron threads
• 2 cinnamon sticks
• 1-2 teaspoons coriander seeds, crushed
• 500 gr boned lamb, from the shoulder, leg or shanks, trimmed and cubed
• 12 dried, pitted prunes, soaked for 1 hour and drained
• 6 dried, pitted apricots, soaked for 1 hour and drained
• 3-4 strips orange zest
• 1-2 tablespoons honey
• Leaves from a small bunch of fresh coriander / cilantro leaves, finely chopped
• Salt and pepper
• Salad and crusty bread, to serve.

1. Heat the olive oil / butter in a tagine or heavy-based casserole dish, stir in the almonds and cook until they turned golden.
2. Add the onions and garlic and sauté until they begin to color ; stir in the ginger, saffron, cinnamon sticks and coriander seeds.
3. Toss in the lamb, making sure it is coated in the onions and spices, and sauté for 1-2 minutes.
4. Pour in enough water to just cover the meat and bring it to a boil.
5. Reduce the heat, cover the tagine or casserole dish and simmer for about 1 hour, until the meat is tender.
6. Add the prunes, apricots and orange zest, cover the tagine again, and simmer for a further 15-20 minutes.
7. Stir in the honey, season with salt and pepper to taste, cover and simmer for a further 10 minutes ; make sure there is enough liquid in the pot, as you want the sauce to be syrupy and slightly caramelized, but not to dry, add a little more water if necessary.
8. Stir in some of the coriander/cilantro and reserve the rest to sprinkle over the top of the dish.
9. Serve immediately with a salad and some crusty bread.

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