Fruity Lamb Tagine
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 500g Neck of Lamb, cut into cubes 1inch square
100g Ready to Eat Prunes (soaked in warm water for 1 hour)
- 100g Ready to Eat Prunes (soaked in warm water for 1 hour)
100g Ready to Eat Apricots (soaked in warm water for 1 hour)
- 20g chopped ginger
- 1/2 tsp Ground Cinnamon
- 1 Medium Onion, diced
- 1 Garlic Clove. crushed
- 1 Large Tbsp Honey
- Chopped Fresh Parsley
- Water to cover
Method
- STEP 1Pre Heat oven to 180C (Fan Assisted).Place Lamb, onion, garlic, ginger, and cinnamon into an oven proof cassarole dish. Loosley stir the ingredients together. Add to half the height of the ingredients. Cover and cook in oven for 1:30mins stirring half way through
- STEP 2Remove from oven, pour away any excess juice leaving a small amount covering the base of the dish.
- STEP 3Add prunes, apricots and honey. Stir together, cover and place in oven for a further 30mins.
- STEP 4When lamb is very tender serve into warm plates and add the parsley on top.
- STEP 5Serve with buttery cous couse with raisins. Delicious
