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Lamb Tagine with Prunes and Almonds
Slow-braised lamb shoulder tagine with sweet prunes, toasted almonds, saffron and honey. Adding the prunes and honey only in the final thirty minutes of braising, rather than at the start, is what keeps them plump and distinct instead of dissolving into the sauce.
Ingredients
Instructions
Brown lamb in olive oil in batches.
Fry onion until soft. Add all spices and saffron, cook 2 minutes.
Return lamb, add stock, bring to boil.
Cover and braise at 160°C for 1.5 hours.
Add prunes and honey, cook 30 more minutes.
Scatter toasted almonds and coriander.
Serve with couscous.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
