- 1 leg of lamb, cubed.
- 3 carrots cut into chunks.
- 2 red onions roughly chopped.
- 10 dried prunes or dates.
- 2 tblsp olive oil.
- Fresh mint for garnish.
For Marinade (to be made the day before):
- 2 red onions, roughly chopped.
- 3 garlic cloves.
- 1 thumb sized piece of fresh root ginger, roughly chopped.
- 7fl oz/200ml olive oil.
- 7fl oz/200ml lemon juice.
- 1tblsp honey.
- 1tblsp ground cumin.
- 1tblsp ground paprika.
- 1tblsp ground turmeric.
- 1tblsp hot chilli powder.
- 1 bunch of flat leaf parsley.
- 1 bunch of fresh coriander.
- Roast spices until aromatic.
- In a blender, add spices and process together with all the marinade ingredients to make a smooth paste.
- Pour over the lamb and leave in the fridge to marinate overnight.
- The next day, pre heat the oven to 220C/425F/gas mark 7.
- Heat olive oil in the Tagine/casserole dish and brown the lamb quickly on all sides.
- Take lamb out and set aside.
- Put the carrots, onions and fruit in the same casserole and place the lamb on top and barely cover with water.
- Place lid on tagine/casserole and cook in the oven for about 45 minutes.
- Turn the oven setting down to 180C/350F/gas mark 4 and cook for a further 2Â½ hours.
- Garnish with fresh mint.
Tagine is a famous Moroccan stew traditionally cooked in an earthenware pot of the same name. An enamelled cast iron casserole with a lid will do.
Delicious served with cous cous.