This recipe uses ras el hanout, a blend of spices. If you can’t find it, use Moroccan spice paste or mix instead. Serve this tagine with couscous.
|600 g||Boned lamb shoulders, trimmed, diced (Main)|
|1 Tbsp||Crushed garlic|
|2||Cinnamon sticks, broken in half|
|½ tsp||Freshly ground black pepper|
|2 Tbsp||Olive oil|
|1 Tbsp||Ras el hanout|
|2 tsp||Oranges, zest|
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- Marinate the lamb in all the ingredients, except the prunes, for one hour at room temperature.
- Leaving the spice mix on the meat, saute the lamb on a low heat in a heavy cast iron casserole, frying pan or tagine. Allow 5 minutes to seal the meat.
- Add 5 cups of water, cover and simmer for 1½ hours.
- Take the meat out and reserve. Heat the sauce briskly to reduce further, then add the prunes.
- When the sauce has reduced and thickened (this will take 10 minutes), return the meat to the sauce and serve