I first cooked this 30 years ago and Kev (husband) loved it! Has become a definite family favourite.
When I am thinking about what to cook for dinner esp with friends / family – this is what Kev will often request.
So yummy to serve on a platter with sesame seeds, almonds, raisins and coriander on top.
Lamb Tagine with Prunes and Honey
Ingredients
- 6 forequarter lamb chops (remove meat from bones and cut into medium size cubes)
- ½ cup coriander
- 1 cup prunes
- 1 small pkt blanched almonds
- ¼ cup slivered almonds
Pantry Staples
- 2 tblspns olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (crushed)
- salt and pepper
- 1 tspn ground ginger
- 1 tspn cinnamon
- 2 cups water
- 1 tblspn honey
- 2 tblspn sesame seeds
- 2 - 3 tblspns plain flour
Instructions
Method:
- Heat oil in chasseur pot or saucepan. Add lamb, onion, garlic, salt, pepper, spices, herbs and water. Cover and bring to the boil.
- Lower the heat and simmer until well cooked - about 60mins (adding more water if necessary).
- Add prunes and honey.
- Mix plain flour with enough water to make a smooth paste and add to meat. Stir well to combine.
- Cook on a low heat til meat mixture thickens - about 10 to 15 mins.
- Place baking paper on a tray and toast sesame seeds, blanched and slivered almonds in moderate oven til golden.
- Serve lamb tagine topped with almonds and sesame seeds plus extra coriander leaves.