Apple, Plum and Cinnamon Lamb Tagine

Name: Apple, Plum and Cinnamon Lamb Tagine
Ingredients: 20 g/1 tablespoon butter; 800 g-1 kg/1¼-2 lbs. lamb, diced; 6 small shallots, peeled and halved; 4 fresh plums, peeled, stoned/ pitted and quartered; 1 small cooking apple, peeled, cored and diced; 1 teaspoon finely chopped fresh sage; 1 teaspoon ground cinnamon; 2 teaspoons dark brown sugar; 200ml/2/3 cup Brown Chicken Stock or a chicken stock cube dissolved in 200 ml/2/3 cup boiling water; Couscous, to serve; Freshly chopped flat-leaf parsley, to garnish; Salt and black pepper, to season

www.mindfood.com

This recipe extract from Cluck, Oink, Baa, Moo by Miranda Ballard was inspired by a Belvoir fruit cordial she was served on a break during the lamb cutting section of a butchery course...and thought...

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Ingredients

20 g/1 tablespoon butter
800 g-1 kg/1¼-2 lbs. lamb, diced
6 small shallots, peeled and halved
4 fresh plums, peeled, stoned/ pitted and quartered
1 small cooking apple, peeled, cored and diced
1 teaspoon finely chopped fresh sage
1 teaspoon ground cinnamon
2 teaspoons dark brown sugar
200ml/2/3 cup Brown Chicken Stock or a chicken stock cube dissolved in 200 ml/2/3 cup boiling water
Couscous, to serve
Freshly chopped flat-leaf parsley, to garnish
Salt and black pepper, to season