Recipe: Lamb tagine with sweet potatoes, cinnamon and preserved lemons | Style at Home

Ingredients

• 2 lbs boneless lamb shoulder or leg
• 1 tsp Maldon sea salt
• ½ tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 tsp each: ground cinnamon, cumin and coriander
• 2 cinnamon sticks (optional)
• 2 cups chicken stock
• 2 large shallots, peeled and quartered
• ⅓ cup whole roasted almonds
• 16 pitted prunes
• 2 tbsp chopped preserved lemons
• 2 small sweet potatoes, peeled and quartered
• ¼ cup chopped fresh mint