Lamb Tagine with Prunes and Almonds

Ingredients

Quantities are for one portion.

• 1 tspcinnamon
• 15 mlolive oil
• 150 gstewing lamb, cubed
• 1onion, sliced
• 10 gwhole almonds, blanched
• salt to taste
• 30 gdried prunes, pitted
• 1 tspginger powder
• 70 gdry couscous

Method

1. Heat the olive oil in a tagine or heavy pot. Sear the cubed lamb on all sides until browned.
2. Add the sliced onion to the pot, cooking until soft and golden.
3. Stir in the ginger powder, cinnamon, and salt. Pour in water to cover the meat.
4. Bring to a boil, then turn the heat down to low, cover, and simmer for over an hour until the lamb is tender.
5. Add the dried prunes to the pot and continue to simmer uncovered until the sauce becomes thick, dark, and syrupy.
6. Hydrate the dry couscous in boiling water, cover to steam, then fluff with a fork.
7. In a small pan, fry the blanched almonds until golden and crisp. Serve the sweet and savory lamb over the couscous and top with the almonds.