Learn how to make this classic Moroccan dish straight from the heart of Marrakech. This lamb tagine is full of North African flavours and is slowly cooked with sweet prunes, fragrant Ceylon tea and almonds. Serve this hearty tagine with some fluffy cous cous.
- Preheat the oven to gas 2, 150°C, fan 130°C.
- Put the prunes in the hot tea to soak while you prepare the rest of the tagine. Put the lamb, onion, ginger, ras el hanout, nutmeg and cinnamon into a large casserole dish and pour over the stock, saffron and soaking liquid. Cook for 2-3 hours or until the lamb is tender.
- When the lamb is done, add the prunes and soaking liquid, and the honey and bake uncovered for 30 minutes. Top with the almonds, coriander and eggs. Serve with cous cous.
See more Lamb recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.