Discover the vibrant flavors of Morocco with this Lamb, Orange & Prune Tagine. Tender lamb, sweet prunes, a hint of orange, and warm spices create a rich and aromatic dish.
1kilogramlean lamb (preferably cut from the shoulder and cubed into 2-3cm pieces)
3tbspoil
1large onion, roughly chopped
6cloves(2 teaspoons) of garlic crushed
1tspcinnamon
1tbspfresh tarragon chopped or 1 teaspoon dried (or substitute your own favourite herb)
2tspground cumin
1½cupwater or chicken stock
1cupfreshly squeezed orange juice
1tbspgrated orange rind (about one orange)
½cupchickpeas (optional)
15pitted prunes (orange flavoured prunes would be great to use)
2tbspclear liquid honey
Salt and freshly ground black pepper to taste
1/4cupwhole blanched almonds (or sliced almonds)
1/4cupsesame seeds
1/4cupraisins
Instructions
Heat oil in a large fry-pan, casserole dish or slow-cooker (or tagine if you have one). Add lamb, onion and garlic – stir over medium heat for 3-4 minutes then add the spices and herbs, water, orange juice and grated rind. Add in the chickpeas if using. Stir to mix well and pour into a large covered casserole.
Cook for 1 1/2 hours at 160°C (320°F)* (or cook according to your style of cooker, as appropriate). Stir every now and then and add more water if the mixture is getting too dry (I added more orange juice for more flavour).
When the cooking process is nearly done, season to taste with salt and freshly ground black pepper, add the liquid honey and prunes and cook for 10 more minutes.
In the meantime, toast the almonds and sesame seeds (adding the seeds in last as they cook more quickly) in a small fry-pan until golden brown. Add the raisins, swirl the pan around to warm them then add to the meat mixture.
Serve with rice, quinoa or couscous.
Notes
* Just be aware that cooking temperatures and time will depend on what you’re cooking your tagine in, so use your own judgement on this.