Lamb stew with prunes
- November 2010
- Serves 8
- Takes 20 minutes to make,1 hour 45 minutes to cook
This lamb casserole recipe is brimming with bold Moroccan flavours, let them stew together for a lazy Sunday comfort dish.
- Dairy-free recipes
- 18.2g (1g saturated)
- 27.5g (17.2g sugar)
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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