Lamb And Prune Tagine

• 1 kg diced lamb, trimmed of most of its fat
• 1 large onion, peeled and sliced
• 1 teaspoon freshly ground white pepper
• 1 teaspoon cumin
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1 pinch saffron
• 1 pinch salt
• 1 1/2 lemons, juice and zest of or 1 seville orange (optional)
• 12 dried prunes (you could also use apricots)
• 4 cloves garlic, peeled and chopped
• 2 tablespoons extra virgin olive oil
• 1/4 cup whole blanched almond, lightly toasted to serve
• chopped coriander, to serve

1. Preheat the oven to 300F or 150 degrees C.
2. Put the meat in a tagine or other earthenware casserole.
3. Add the rest of the ingredients and put on the lid.
4. Seal this tightly with foil, or a flour and water paste, and cook in the very low oven for 2 1/2-3 hours.
5. As a variation, you could also make a soup by adding chickpeas, chopped onions, carrots, celery, turnips and plenty more water.

lamb, onion, freshly ground white pepper, cumin, ginger, nutmeg, saffron, salt, lemons, prunes, garlic, extra virgin olive oil, blanched almond, coriander

Taken from www.food.com/recipe/lamb-and-prune-tagine-52706 (may not work)