Easy lamb tagine

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.

Ingredients

600 g	Boned lamb shoulders, trimmed, diced (Main)
1	Onion, chopped
1 Tbsp	Crushed garlic
2	Cinnamon sticks, broken in half
1 pinch	Saffron
1 tsp	Salt
½ tsp	Freshly ground black pepper
2 Tbsp	Olive oil
1 Tbsp	Ras el hanout
2 tsp	Oranges, zest
8	Pitted prunes

Directions

1. Marinate the lamb in all the ingredients, except the prunes, for one hour at room temperature.
2. 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.
3. Add 5 cups of water, cover and simmer for 1½ hours.
4. Take the meat out and reserve. Heat the sauce briskly to reduce further, then add the prunes.
5. When the sauce has reduced and thickened (this will take 10 minutes), return the meat to the sauce and serve