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Lamb and Prune Tagine


With Laurent Loudeac 

Lamb and Prune Tagine

Serves 2

Ingredients
1/2 cup olive oil
300g lamb, diced
1 onion, diced
1 tomato, diced
1/2 cup water
1 1/2 teaspoons ground ginger
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon turmeric or a few threads of saffron
1 cinnamon stick (whole)
1 carrot, diced  
1 large kumara or potato, peeled and cubed
150g prunes
1 bunch fresh coriander, chopped

Method
Heat the oil in a large casserole dish or tagine.
Add the lamb and onion and cook for 5 minutes or until both are just beginning to brown.
Then add the tomato, water and all of the spices.
Turn the heat down to a simmer; add the carrot and kumara or potato.
Cover with the lid and cook for half an hour or until the kumara and potato are cooked through. 
Meanwhile, soak the prunes in just enough boiled water to cover.
Add the prunes to the tagine and continue to cook for 15 minutes.
Add half the chopped coriander and stir through.
Remove the cinnamon stick and serve with couscous or rice and the remaining coriander.

(Broadcast: 24 Apr 2012)


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