Slow-Cooked Lamb Tagine

Moroccan lamb tagine slowly braised with onions, warm spices, dried fruit and almonds.

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Slow cooking turns lamb shoulder tender while the fruit adds gentle sweetness that is balanced by savoury spices and stock.

Ingredients

• 1.2 kg lamb shoulder (cut into chunks)
• 2 tbsp olive oil
• 2 onions (sliced)
• 4 garlic cloves (minced)
• 1.5 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 700 ml chicken or lamb stock
• 150 g dried apricots
• 100 g prunes
• 1 tbsp honey
• 60 g toasted almonds
• 3 tbsp fresh coriander (chopped)
• 1.25 tsp salt

Step-by-step method

1. Season the lamb with salt. Heat the olive oil in a heavy casserole and brown the meat in batches, then transfer to a plate.
2. Cook the onions over medium heat for 8 minutes until soft. Add the garlic, ginger, cumin, cinnamon and turmeric for 30 seconds.
3. Return the lamb and pour in the stock. Bring to a gentle boil, cover partially and simmer over low heat for 90 minutes.
4. Add the apricots, prunes and honey and continue simmering uncovered for 30–40 minutes until the lamb is fork-tender and the sauce thickens.
5. If the sauce becomes too dry before the lamb is tender, add a small splash of water.
6. Taste and adjust the salt and sweetness. Rest for 10 minutes.
7. Scatter with almonds and coriander and serve with couscous or bread.