Tea-Infused Moroccan Lamb and Prune Tagine serves six

10 mins to prepare and 3 hrs to cook, 843 calories per serving



  • 250g (8oz) Forest Feast Jumbo Agen Prunes
  • 350ml Thompson’s breakfast tea, hot
  • 1.5kg (3lb) stewing or braising lamb 
  • 1 Milgrew onion, finely chopped
  • 1/2 tsp ground ginger
  • 1/2 tsp ras al hanout
  • pinch grated nutmeg
  • 2 tsp cinnamon
  • 250ml (8fl oz) lamb or chicken stock 
  • 9 tbsp honey
  • 50g (2oz) ground almonds
  • 100g (4oz) blanched almonds, toasted
  • small bunch coriander, chopped
  • 3 hard-boiled Skea eggs
  • cous cous, to serve



  1. Preheat the oven to 150?C / 300?F / Gas mark 2.
  2. Allow the Lamb pieces to marinade in the red wine while you gather and prepare the remaining ingredients, this will begin to tenderise the meat.
  3. In your earthenware pot, fry the chopped onion in a little olive oil over a medium heat until softened.
  4. Remove the lamb from the wine, add to the hot pan and seal. Set the red wine aside, you will need it soon.
  5. Add the cinnamon, turmeric, cumin and garlic to the meat and stir well to release the flavours.
  6. Quickly add the lamb stock, the red wine, Agen prunes, a good pinch of salt and a few grinds of pepper, stir as the liquid comes to the boil
  7. Quickly add the chopped squash and ¾ of the mint and coriander, now place the lid on and set the earthenware pot into a hot oven for 1½ hours.
  8. When the Tagine is ready, remove from the oven, stir in the remaining coriander and mint, then sprinkle with toasted chopped almonds. Serve piping hot with freshly cooked couscous