Lamb Tagine with Prunes | RICARDO
This recipe for slow-cooked lamb stew, cooked in a tagine, is often associated with Morocco, but it’s no stranger to neighbouring Algeria, either.
Keywords
- morocco
- moroccan recipe
- moroccan lamb tagine
- slow-cooked lamb
- lamb stew
Ingredients
- 2.2 lb (1 kg) deboned lamb shoulder, trimmed and cubed
- 6 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 1 tbsp sweet paprika
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 2 tsp ground turmeric
- 2 cups (500 ml) chicken broth
- 1 cup (200 g) pitted prunes
- 1/4 cup (40 g) roasted blanched almonds
- 2 tbsp (30 ml) honey
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