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Moroccan lamb tagine with prunes and ginger

Recipe posted by

Ingredients

  • 500g lamb
  • 250g prunes
  • 100g shelled almonds
  • 1 onion
  • 2 tablespoons honey
  • 2 teaspoons ground cinnamon
  • Sesame seeds
  • Salt & Pepper
  • 80g butter
  • olive oil

Method

Serves: 2

  1. Soak the prunes in water for 30 minutes. Cut the lamb into 5 or 6 pieces. Put the meat in a saucepan with the ground cinnamon, the sliced onion, butter, a pinch of salt and 1 glass of water. Cover and cook slowly for one hour. Remove the lamb, set it aside and keep it warm.
  2. Squeeze out the prunes and put them into a pan along with 5 tablespoons honey, 1 tablespoon ground cinnamon and caramelize over a moderate flame.
  3. Toast the almonds in skillet with 3 tablespoons olive oil and toast the sesame seeds in the oven.

Please note:

While all of Nigella 's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

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