Lamb Tagine
2 lb boned lean lamb, trimmed of fat and cut into large cubes
3 Tbsp olive oil
1/4 tsp salt
1 onion, skinned and sliced
2 tsp ground coriander
1/2 tsp saffron threads
1 cinnamon stick
1 tsp ground ginger
1/2 tsp ground cumin
juice of 1 lemon
1 lb mixed dried fruit, such as prunes, apples, pears and apricots,
rinsed,
soaked overnight and drained
3 Tbsp clear honey
1 oz toasted sesame seeds
Put the lamb, oil, salt, onion, coriander, saffron, cinnamon stick,
ginger, cumin and lemon juice in a heavy-based saucepan.
Pour over about 1 pint water, or just enough to cover the lamb.
Cover tightly with a well-fitting lid and simmer over a very low heat for
2 hours. Add the fruit and honey. Cook, uncovered, for 20 minutes.
Remove the lamb and fruit with a slotted spoon.
Skim off any fat, then boil the liquid until reduced to about 1/4 pint.
Discard the cinnamon stick.
Return the lamb and fruit to the pan and heat through.
Serve hot, sprinkled with the sesame seeds.
serving amount
serves 4
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