Lamb Tagine

Ingredients

• 1.5 kg lamb leg or shoulder cut into large pieces (with bone recommended)

• 1 large onion, diced

• 4 cloves of crushed garlic

• 1/2 tsp salt

• 1/4 tsp ground black pepper

• 1 tsp paprika powder

• 1 tsp ras el hanout spice mix

• 2 tbsp olive oil

• 200g soaked prunes

• 50g roasted almond slices

• 1 tbsp toasted sesame seeds

Method

1. Combine lamb, onion, garlic, spices and olive oil together in a wide, deep saucepan. Add 1/2 cup of water and cover with the lid.

2. Bring to boil then reduce heat to simmer. Simmer for an hour and a half or until lamb is tender. Add a little water from time to time to ensure it doesn’t stick to the bottom or burn.

3. When the sauce is thick and caramelised, add the prunes and simmer for a further 10 minutes.

4. Garnish with sliced almonds and sesame seeds and serve with fresh flat bread. Bon apetit!