Preparation time: 15 minutes
Serves: 4

2 tblsp olive oil
1 tsp each cinnamon, cumin and paprika
1 clove garlic, crushed
1 onion, finely sliced
750g lamb fillet, cut into 2 c.m. cubes
1/4 cup pitted prunes, chopped
1 1/2 cups chicken stock
2 tblsps fresh coriander, chopped

  • In a warm heavy based saucepan, heat the oil 2 to 3 minutes
  • Add the spices and lamb and cook until lamb is brown. Remove from pan and set aside
  • Add garlic and onion to the pan and cook until soft
  • Return lamb with prunes to the pan, add stock and bring to the boil
  • Cover the saucepan, lower the heat and simmer gently stirring several times for 20 minutes or until the meat is tender
  • Garnish with coriander and serve on a bed of Rice Pilaf

TIPS: Cook Tagine the day before to allow the flavour to develop. To slow cook Tagine, place in 160 C oven for 1 1/2 to 2 hours.

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