Lamb tagine with prunes and almonds

Name: Lamb tagine with prunes and almonds
Total time: 7200 s
Cuisine: British
Ingredients: 1 large onion; 400 g lamb shoulder (diced); Salt and pepper; 1 tbsp plain flour; 2.5 heaped tsp ras el hanout; 3 tomatoes; 0.5 tsp cayenne chilli pepper; 1 tin prunes (pitted is easier); Whole blanched almonds; Sesame seeds (optional)

andrassy @andrassy

A rich tasty lamb stew. We love the rose petal scent from the ras el hanout, paired with a nice rounded chilli kick and that melt-in-your-mouth lamb. Ideal served with lemon, honey and coriander cous cous.

Saved

Ingredients

2hrs

1large onion
400 glamb shoulder (diced)
Salt and pepper
1 tbspplain flour
2.5heaped tsp ras el hanout
3tomatoes
0.5 tspcayenne chilli pepper
1 tinprunes (pitted is easier)
Whole blanched almonds
Sesame seeds (optional)

Saved

Steps

2hrs

1

Chop the onion into large chunks.
2

Fry the onion slowly over a low heat until soft, translucent and starting to brown.
3

Add cooked onion to bottom of a tagine or deep oven-proof casserole dish with a lid.
4

Season lamb well with salt and pepper and then dust with flour.
5

Fry the lamb in the now empty onion pan, While moving regularly until browned all over.
6

While the lamb browns, cut the tomatoes into 0.5cm slices. Layer the tomatoes over the onions in the tagine pot.
7

Mix 3tsp ras el hanout and 0.5tsp cayenne chilli pepper with approx 100ml cold water.
8

Once the lamb is browned, layer it over the tomatoes, pouring all the spice mix over the meat.
9

Place the lid on the pot, and put in a low oven (around 140c) for 90 minutes.
10

Take 10 - 12 pitted prunes and place a blanched almond inside each one. Add these to the top of the tagine after 90 minutes in the oven, the return to the oven (still covered) for a further 20 minutes.
11

Toast a few spoonfuls of sesame seeds in a dry frying pan until golden. Sprinkle these over the dish and serve.