Lamb Tagine with Prunes

Ingredients - Serves 6

• Salt and pepper - To taste
• Coriander leaves - A handful, chopped
• Chicken stock - 500ml
• Honey - 2 tablespoons
• Prunes - 200g
• Ground turmeric - 1 teaspoon
• Ground cinnamon - 1 teaspoon
• Ground coriander - 2 teaspoons
• Ground cumin - 2 teaspoons
• Garlic - 4 cloves, minced
• Onions - 2, finely chopped
• Lamb shoulder - 1.5 kg, cut into chunks

Let's Get Started

1. Heat some oil in a large pan and brown the lamb pieces on all sides. Remove and set aside.
2. In the same pan, add the onions and garlic and cook until softened.
3. Add the spices and cook for a further minute.
4. Return the lamb to the pan and add the prunes, honey, and chicken stock. Season with salt and pepper.
5. Cover and simmer for 2 hours, or until the lamb is tender.
6. Sprinkle with chopped coriander before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Calories: 500
• Fat: 20g
• Carbs: 40g
• Protein: 30g
• Sodium: 800mg
• Sugar: 20g