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Lamb Tagine

Serves: 4


1kg cubed lamb (neck fillet, boned shoulder, leg etc)
50 g unsalted butter
2 tablespoons oil
teaspoon powdered saffron (optional)
Black pepper
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
teaspoon ground coriander
2 medium onions very finely chopped
200gms prunes or dried apricots
1 cinnamon stick
1 tbsp sesame seeds
2 long strips of lemon zest
1-2 tbsp honey
75 gms blanched halved almonds


1) Mix cubed lamb with 40g melted butter, oil, saffron, pepper, salt, ginger, cumin, and ground cinnamon.
2) In a large shallow casserole or tagine pot, fry the mixture for about 3 minutes over moderate heat, then add the onions and enough water to cover. Bring to the boil and simmer gently, covered, but with a small gap for steam to escape, for 1-2 hours till tender.
3) Add the (soaked and drained) apricots/prunes, with the cinnamon stick, lemon zest and honey.
4) Simmer uncovered for about another 30 minutes. Garnish with fried or toasted sesame seeds and fried/toasted almonds.