Lamb stew with prunes
- Published: 31 Oct 10
- Updated: 18 Mar 24
This lamb casserole recipe is brimming with bold Moroccan flavours, let them stew together for a lazy Sunday comfort dish.
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Ingredients
- 3 tbsp olive oil
- 1.2kg lamb shoulder, cubed
- 2 large onions, roughly chopped
- 4 carrots, chopped
- 2 garlic cloves, finely chopped
- 2 tbsp ras el hanout
- 2 tsp ground ginger
- Pinch of saffron
- 800ml lamb stock
- 400g tin chopped tomatoes
- 2 cinnamon sticks
- 4 strips pared lemon zest
- 250g soft dried prunes
- 400g tin chickpeas, drained and rinsed
- Steamed couscous and toasted flaked almonds to serve
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Method
- Heat half the oil in a large heavy-based casserole or pan over a high heat, season the lamb and fry in batches until golden brown. Remove with a slotted spoon and set aside.
- Add the remaining oil to the pan, then add the onion and carrot, cover with a lid and fry over a medium heat for 3-4 minutes, shaking the pan occasionally. Add the garlic, ras el hanout and ginger and fry for 2-3 minutes, stirring constantly.
- Return the lamb to the pan with the saffron, stock, tomatoes, cinnamon and lemon zest. Stir, bring to the boil, then cover and simmer over a low heat for 45 minutes.
- Add the prunes and chickpeas, season and simmer, covered, for 30 minutes, then for a final 15 minutes without the lid, to thicken the sauce.
- Remove half the cooked tagine to a plastic container, cool and seal, then freeze for up to 3 months.
- Serve the freshly made tagine with steamed couscous and toasted flaked almonds.
- When you’re ready to eat the frozen tagine, defrost in the fridge overnight, then reheat in a saucepan until bubbling hot. Add a little more water to the sauce while you are reheating it, then serve as in step 6.
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- Recipe from November 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 419kcals
- Fat
- 18.2g (1g saturated)
- Protein
- 39.2g
- Carbohydrates
- 27.5g (17.2g sugar)
- Salt
- 0.9g
delicious. tips
Remove half the cooked tagine to a plastic container, cool and seal, then freeze for up to 3 months. When you’re ready to eat the frozen tagine, defrost in the fridge overnight, then reheat in a saucepan until bubbling hot. Add a little more water to the sauce while you are reheating it, then serve as in step 6.
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This was very tasty. I substituted Garam Masala with a pinch of cayenne pepper for the ras el hanout. As we are only two, I halved the quantities and still had enough to freeze. I also cooked the lamb for 90 minutes before adding the prunes and chickpeas. The result was that the lamb melted in the mouth