Lamb stew with prunes

Lamb stew with prunes

This lamb casserole recipe is brimming with bold Moroccan flavours, let them stew together for a lazy Sunday comfort dish.

Lamb stew with prunes

  • Serves icon Serves 8
  • Time icon 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.

Nutrition: per serving

Calories
419kcals
Fat
18.2g (1g saturated)
Protein
39.2g
Carbohydrates
27.5g (17.2g sugar)
Salt
0.9g

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove half the cooked tagine to a plastic container, cool and seal, then freeze for up to 3 months.
  6. Serve the freshly made tagine with steamed couscous and toasted flaked almonds.
  7. 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.

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

  1. 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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  1. 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

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