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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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I just love this kind of stew - the lamb and prunes make a wonderful combination (you could use apricots instead of the prunes if you prefer) and the slow cooking means the meat comes out tender everytime. Ingredients:
1 kg diced lamb, trimmed of most of its fat |
1 large onion, peeled and sliced |
1 teaspoon freshly ground white pepper |
1 teaspoon cumin |
1 teaspoon ginger |
1 teaspoon nutmeg |
1 pinch saffron |
1 pinch salt |
1 preserved lemons, chopped or 1/2 lemons, juice and zest of or 1 seville orange (optional) |
12 dried prunes (you could also use apricots) |
4 cloves garlic, peeled and chopped |
2 tablespoons extra virgin olive oil |
1/4 cup whole blanched almond, lightly toasted to serve |
chopped coriander, to serve |
Directions:
1. Preheat the oven to 300F or 150 degrees C.
2. Put the meat in a tagine or other earthenware casserole.
3. Add the rest of the ingredients and put on the lid.
4. Seal this tightly with foil, or a flour and water paste, and cook in the very low oven for 2 1/2-3 hours.
5. As a variation, you could also make a soup by adding chickpeas, chopped onions, carrots, celery, turnips and plenty more water.
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