Lamb Tagine with Prunes
- Preparation 25 min
- Cooking 2 h 15 min
- Servings 6
- Freezes Yes
This slow-cooked stew is often associated with Morocco, but it’s no stranger to neighbouring Algeria, either. Made with a combination of meat, vegetables, spices, dried fruit and nuts, this dish is typically cooked in its earthenware namesake. A tagine’s wide, shallow bottom and distinct conical lid traps the steam inside and returns condensed liquid to the pot, which means ultra-tender meat with little additional cooking liquid. For our Moroccan-style lamb tagine that combines almonds, spices, sweet bursts of dried prunes and tender chunks of meat, we used a casserole dish to achieve the same moist, meltingly good results by cooking it low and slow in the oven.
Featured in RICARDO Magazine SPRING 2018
- Lactose-free
- Gluten-free
- Dairy-free
- Egg-free