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
- Preheat the oven to 150?C / 300?F / Gas mark 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.
- In your earthenware pot, fry the chopped onion in a little olive oil over a medium heat until softened.
- Remove the lamb from the wine, add to the hot pan and seal. Set the red wine aside, you will need it soon.
- Add the cinnamon, turmeric, cumin and garlic to the meat and stir well to release the flavours.
- 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
- 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.
- 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