Lamb & Prune TagineSubmitted by: ILOVEROSES
2 Tbsp olive oil
1 tsp each of cinnamon, cumin and paprika
600g lamb fillets, cut into 2cm/1" cubes
1 clove garlic, chopped or crushed
1 onion, finely sliced
1/4 cup pitted prunes, chopped
1.5 cups chicken stock
2 Tbsp fresh coriander/cilantro, chopped
Cook tagine the day before to allow the flavour to develop. To slow-cook tagine, place in a 160C oven for 1.5 to 2 hours.
2. Add the spices and lamb and cook until lamb is brown. Remove from the pan and set aside.
3. Add garlic and onion to the pan and cook until soft. Return lamb with prunes to the pan. Add the chicken stock and bring to the boil.
4. Cover pan, lower heat and simmer gently, stirring several times for 30 minutes or until meat is tender.
5. Garnish with coriander and serve on a bed of rice.
Serving Size: Makes 4 Serves
Number of Servings: 4
Recipe submitted by SparkPeople user ILOVEROSES.