LAMB AND PRUNE TAGINE | SA Garden and Home

LAMB AND PRUNE TAGINE

RECIPES AND STYLING LYN WOODWARD, PHOTOGRAPHS ROELENE PRINSLOO
Last updated on 18 October 2016

This lamb and prune tagine is quick and easy to make and you can prep it ahead of time to take the pressure off when entertaining

INGREDIENTS

  • 25ml + 15ml olive oil
  • 600g lamb knuckles or cubes
  • 1 onion, peeled and sliced into thin crescents
  • 2 garlic cloves, crushed
  • 150g baby brinjals, halved lengthwise
  • 5ml cumin seeds
  • 15ml fresh ginger, peeled and finely grated
  • 15ml ground cumin
  • 10ml ground coriander
  • 5ml paprika
  • 3ml ground cinnamon
  • 2ml ground ginger
  • 1x 410g can chopped tomatoes
  • 375ml lamb or beef stock
  • 120g prunes, pitted
  • salt and milled black pepper

TO SERVE:

  • fresh coriander leaves
  • 20g flaked almonds, toasted
  • couscous or rice

METHOD

  1. Heat the 25ml oil in a pot and brown the lamb in batches, transferring it to a plate using a slotted spoon. Set aside.
  2. Add the onion and garlic to the pot and cook over a moderate heat for 4-5 minutes, or until softened. Add the brinjals and cook for 2 minutes.
  3. Add the cumin seeds and ginger and cook for another minute, before stirring in the rest of the spices. Cook for 1 minute.
  4. Return the lamb to the pot, stir in the tomatoes and stock and bring to the boil. Reduce the heat, cover with a lid and simmer over a very low heat for 2-3 hours, or until the meat is tender.
  5. In the last 30 minutes of cooking time, stir in the prunes and season with salt and pepper.
  6. Serve the tagine topped with fresh coriander and flaked almonds accompanied by couscous or rice.

COOK’S TIP:

As with all casseroles, the flavours of this tagine develop with time so you can prepare this dish a day or two before your dinner party. Add some colour and flavor to rice or couscous by mixing in finely diced, mixed peppers and chopped fresh coriander.

 

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