Lamb & prune tagine

Lamb & prune tagine

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
4 tablespoons olive oil
1kg lamb, cut into 5cm chunks
1 onion, peeled and sliced
garlic, peeled and sliced
celery, trimmed and chopped
2 carrots, peeled and roughly chopped
1 large tomato, peeled and chopped
1 teaspoon ground ginger
1 teaspoon saffron threads
1 teaspoon ground coriander
1 tablespoon flat-leaf parsley, finely chopped
water
300g pitted prunes
couscous

Method

  1. Heat 4 tablespoons olive oil in a casserole dish or tagine over a medium heat, then add 1kg lamb, cut into 5cm chunks and brown for 5–7 minutes. Transfer the lamb to a plate.
  2. Add to the casserole dish 1 onion, peeled and sliced, 2 cloves garlic, peeled and sliced, 1 celery stick, trimmed and chopped, 2 carrots, peeled and roughly chopped, and 1 large tomato, peeled and chopped and soften for 5–7 minutes. Add 1 teaspoon ground ginger, 1 teaspoon saffron threads, 1 teaspoon ground coriander and 1 tablespoon flat-leaf parsley, finely chopped and cook for 5 more minutes.
  3. Return the lamb to the casserole dish and add enough water to just cover the mixture. Bring to the boil, then lower the heat, cover with the lid and simmer for 1½ hours, or until the meat is tender and the sauce has thickened. Add 300g pitted prunes, softened in hot water for 5 minutes, during the last 30 minutes of cooking. Serve with couscous.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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