Lamb Tagine with Sweet Potato and dried Prunes
Tagine, the name sounds interesting? It got its name because its cooked in a tagine dish, it has a shallow base and conical lid. The combination of spiciness, sweetness and dry fruits with the slow cooked lamb gives this dish a wonderful taste.
Yield: 3 portions
olive oil – 2 tbsp
onion – sliced thin – 1 medium size
garlic – minced – 2 clove
fresh ginger – minced – 1 tsp
lamb – diced into 5cm cube – 500 g
ground cumin – 1 tsp
ground coriander – 1/2 tsp
paprika – 1/2 tsp
cinnamon – 1/2 stick
pureed tomatoes – 200 g
stock – 100 ml
sweet potato – skinned and cut into 4cm cubes – 150 g
dried prunes – 100 g
salt to season
fresh coriander to garnish
flaked almonds to garnish – optional
- Heat 1 tbsp oil and brown the meat in batches. Place them aside.
- Add 1 tbsp oil in casserole pan and add the onion and cooked until the soft.
- Add the garlic and ginger and sauté for 2 minutes.
- Place the browned meat in the casserole pan along with the sautéd onions.
- Add cumin, coriander, paprika, cinnamon and mix well so they are coated well with meat and onion.
- Mix the pureed tomatoes and stock and add it to the casserole pan.
- Make sure the liquid covers the meat. Season with salt, cover and simmer for an hour.
- Add the sweet potatoes and prunes and cook for 20 mins, until the sweet potato is softened.
To serve, garnish with fresh coriander and flaked almond.