Every day is a perfect day for a tagine, but on cold rainy days it is particularly delicious. This lamb and prune tagine has only a few ingredients that gives it a major flavour punch. The sweetness of the prunes compliment the rich lamb extremely well, while the white wine softens the meat and makes for a wonderful sauce to go with the couscous. I’ve said it a million times and I’ll say it again: if you don’t have a tagine yet, please invest in one … you will thank me for it. 🙂
600g lamb (I used chops)
1 onion, chopped
1 teaspoon garlic
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon turmeric
100 ml white wine
500 ml water
2 tablespoons honey
Handful of prunes, pitted
Mint and pomegranate seeds (optional)
- Fry the onion and garlic in a splash of olive oil in the base of the tagine on the stove top. Once the onions turn translucent, brown the lamb.
- Add the cinnamon, ginger and turmeric and fry for another 5 minutes.
- Pour in the white wine, water and honey. Cover the base of the tagine with the lid and cook for around 2 hours on a low heat.
- Add the prunes and cover again. Cook for another hour or so.
- Serve with couscous, sesame seeds and almond flakes. Mint and pomegranate also gives it a nice zing.