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Member recipe

Fruity Lamb Tagine

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Serves 4

A delicious combination of succulent lamb with mouthwatering prunes and apricots

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  • 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 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


    1. Pre 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
    2. Remove from oven, pour away any excess juice leaving a small amount covering the base of the dish.
    3. Add prunes, apricots and honey. Stir together, cover and place in oven for a further 30mins.
    4. When lamb is very tender serve into warm plates and add the parsley on top.
    5. Serve with buttery cous couse with raisins. Delicious

Comments, questions and tips

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19th Nov, 2012
wow, this is lovely! i just made it for tonight's tea. i did make quite a few variations though - mainly as i only had 250g of neck fillet. i added a bag of spinach and a drained can of chickpeas. for spices i used half a tsp each of cinnamon, ground cumin and ground coriander. for the gravy i used a cup of warm water (that the fruit soaked in), a lamb stock cube and the juice of half a lemon. i cooked it at Gas 5 for about an hour and a half and finished off on the stove top to reduce the gravy (rather than throw the excess away). i also cooked the fruit right from the start but added the chickpeas right at the end. delicious!
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