Lamb stew with prunes

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
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

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.

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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