Lamb & Prune Tagine

Cuisine: Morrocan

Prep time:

Cook time:

Serves: 8

This is an easy tagine to make and a great introduction to spices for children. The lamb and prunes melt apart and it can be easily eaten with just a fork.

  • 1 tbsp olive oil
  • 1 large red onion, finely diced
  • 4 cloves garlic, crushed
  • 3 carrots, peeled and cut into 3cm pieces
  • 1kg lamb neck, trimmed of excess fat and cut into 5cm pieces
  • 3 tins of chopped tomatoes
  • 2 tbsp Herbie’s Spices Ras El Hanout
  • 90g (1/2 cup) white quinoa
  • 20 pitted prunes (approx 170g)

  1. Preheat oven to 150C.
  2. Heat olive oil in a casserole dish and sweat onions until soft. Add garlic, then lamb and ras el hanout. Stir until lamb starts to brown then add remaining ingredients. Bring to the boil, cover with a tight lid and cook at 150C for 2 hours until meat is extremely tender.
  3. Serve with couscous or cauliflower couscous.