Lamb tagine with prunes

    1 hour 10 min

    Cubes of lamb are cooked in red wine and lemon juice, seasoned with rosemary and thyme and sweetened with prunes and flaked almonds. Delicious served on a bed of couscous or mash with a crisp green salad.

    4 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 800g diced lamb
    • 2 onions, chopped
    • 1 tablespoon plain flour
    • 235ml red wine
    • salt and pepper, to taste
    • 2 tablespoons lemon juice
    • 1/2 teaspoon thyme
    • 1/4 teaspoon rosemary
    • 140g flaked almonds
    • 1 tablespoon caster sugar
    • 175g prunes, stoned

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Melt the butter in a large pot over high heat; add lamb and brown on all sides. Add chopped onions and sprinkle flour on top; stir well.
    2. Pour in red wine and just enough water to cover. Add salt, pepper, lemon juice, thyme and rosemary. Cover and simmer over low heat until tender the lamb is tender, about 1 hour.
    3. Combine the almonds and sugar in a dry frying pan; cook over medium heat until lightly toasted and caramelised, about 5 minutes.
    4. Stir almonds and prunes into the lamb stew to warm through.

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