This lamb and prune tagine is quick and easy to make and you can prep it ahead of time to take the pressure off when entertaining
INGREDIENTS
- 25ml + 15ml olive oil
- 600g lamb knuckles or cubes
- 1 onion, peeled and sliced into thin crescents
- 2 garlic cloves, crushed
- 150g baby brinjals, halved lengthwise
- 5ml cumin seeds
- 15ml fresh ginger, peeled and finely grated
- 15ml ground cumin
- 10ml ground coriander
- 5ml paprika
- 3ml ground cinnamon
- 2ml ground ginger
- 1x 410g can chopped tomatoes
- 375ml lamb or beef stock
- 120g prunes, pitted
- salt and milled black pepper
TO SERVE:
- fresh coriander leaves
- 20g flaked almonds, toasted
- couscous or rice
METHOD
- Heat the 25ml oil in a pot and brown the lamb in batches, transferring it to a plate using a slotted spoon. Set aside.
- Add the onion and garlic to the pot and cook over a moderate heat for 4-5 minutes, or until softened. Add the brinjals and cook for 2 minutes.
- Add the cumin seeds and ginger and cook for another minute, before stirring in the rest of the spices. Cook for 1 minute.
- Return the lamb to the pot, stir in the tomatoes and stock and bring to the boil. Reduce the heat, cover with a lid and simmer over a very low heat for 2-3 hours, or until the meat is tender.
- In the last 30 minutes of cooking time, stir in the prunes and season with salt and pepper.
- Serve the tagine topped with fresh coriander and flaked almonds accompanied by couscous or rice.
COOK’S TIP:
As with all casseroles, the flavours of this tagine develop with time so you can prepare this dish a day or two before your dinner party. Add some colour and flavor to rice or couscous by mixing in finely diced, mixed peppers and chopped fresh coriander.