Lamb tagine
Serves 6
Preparation time 25 minutes
Cooking time 3 hours 15 minutes
You need
• 1 kg lamb stewing meat (neck chops and ribs work well)
• olive oil, for frying
• 1 onion, chopped
• salt and freshly ground black pepper, to taste
• ½ teaspoon brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1 tablespoon paprika
• 2 cloves of garlic, finely chopped
• 1 teaspoon grated fresh ginger
• juice of 1 lemon
• bunch of coriander, leaves and stems separated
• a few sprigs of oregano
• 1 tin (400 g) chickpeas, drained
• 1 tin (400 g) chopped tomatoes
• 1½ cups meat stock
• 70 g dried prunes, stoned and chopped
• ½ cup roasted almonds, roughly chopped
