Lamb And Prune Tagine

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I just love this kind of stew -- the lamb and prunes make a wonderful combination (you could use apricots instead of the prunes if you prefer) and the slow cooking means the meat comes out tender everytime.

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Steps

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Preheat the oven to 300f or 150 degrees c.

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Put the meat in a tagine or other earthenware casserole.

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Add the rest of the ingredients and put on the lid.

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Seal this tightly with foil , or a flour and water paste , and cook in the very low oven for 2 1 / 2-3 hours.

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As a variation , you could also make a soup by adding chickpeas , chopped onions , carrots , celery , turnips and plenty more water.

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Ingredients

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lamb, onion, white pepper, cumin, ginger, nutmeg, saffron, salt, preserved lemons, dried prunes, garlic, extra virgin olive oil, blanched almond, coriander