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Lamb Tagine with Prunes and Honey

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Course Main Course
Servings 4

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.