Recipes... prunes with panache...

Lamb And Prune Tagine

Lamb And Prune Tagine

Preparation time: 15 minutes
Serves: 4

INGREDIENTS

2 tblsp olive oil
1 tsp each cinnamon, cumin and paprika
1 clove garlic, crushed
1 onion, finely sliced
750g lamb fillet, cut into 2 c.m. cubes
1/4 cup pitted prunes, chopped
1 1/2 cups chicken stock
2 tblsps fresh coriander, chopped

METHOD

In a warm heavy based saucepan, heat the oil 2 to 3 minutes
Add the spices and lamb and cook until lamb is brown
Remove from pan and set aside
Add garlic and onion to the pan and cook until soft
Return lamb with prunes to the pan, add stock and bring to the boil
Cover the saucepan, lower the heat and simmer gently stirring several times for 20 minutes or until the meat is tender
Garnish with coriander and serve on a bed of Riz Pilaf

TIPS: Cook Tagine the day before to allow the flavour to develop. To slow cook Tagine, place in 160 C oven for 1 1/2 to 2 hours.


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