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    Tagine of Lamb with Prunes

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    Tagine of Lamb with Prunes

    Serves: 4


    • 1kg boneless shoulder of lamb, cut into 4 pieces
    • 1kg prunes
    • 250ml lamb stock
    • 100g whole toasted almonds
    • 50g sesame seeds
    • Bunch chives, chopped
    • Bunch parsley, chopped
    • Marinade
    • 5g cinnamon sticks, broken
    • ½ nutmeg, grated
    • 1 onion, chopped
    • 100g sultanas
    • 5g salt
    • 5g pepper
    • 100ml olive oil


    1. Mix the marinade ingredients. Coat the meat in the mix and marinate for at least 24 hours.
    2. Remove the meat from the marinade. Heat a little olive oil in a deep pan and sear the lamb on all sides. Pour off excess fat, then return the lamb and marinade to the pan with the prunes and stock. Bring to a gentle simmer, cover and cook on a low heat for about 1 ½ hours until the meat is tender.
    3. Transfer the meat and juices to a tagine, then garnish with the almonds, sesame seeds and herbs, and serve.

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