New Year Tagine
It is a Moroccan dish, the dried fruiits and honey are symbols of hope and sweetness for the new year.
- 15 minutes
- Just over 2 and a half hours
- 6-8 people
- 3lb Boned shoulder of Lamb, cut in 1 inch chunks
- 10oz Onion, finely chopped
- 1-2tbsp Sea Salt
- 15 grinds Black Pepper
- 1 tsp Ground Cinnamon
- ½ tsp Ground Corriander
- ½ tsp Ground Ginger
- 1 ½ pints Hot Water
- ½lb Dried Prunes, plus 1 teabag
- 1 round tsp Honey
- 2oz Whole Almonds, blanched and toasted for garnish
- Preheat oven to 160C, 325F or Gas 3
- Heat the oil in a casserole or heavy frying pan and saute the onion until soft and golden. Add the meat in batches and cook until golden brown and the onions are a deeper colour.
- Sprinkle on the salt, pepper and spices and cook, stirring for a further 2 minutes. Next cover with the hot water. Bring this to the boil and transfer to the oven. Cover and cook for 30 minutes, then turn the heat down to 150C, 300F, Gas 2. Cook for an hour or until the meat is tender and the liquid has reduced to a rich sauce.
- Whilst this is cooking, put the dried prunes in a bowl and cover with hot tea made with the tea bag. Leave for 30 minutes or until the stones can be removed easily.
- When the meat is tender add the stoned prunes and the honey and stir well. If the liquid in the casserole has reduced too far, add another cup of boiling water.
- Cook for a further 20 minutes.
- Serve the tagine sprinkled with the toasted almonds.
This dish can be frozen for two months.