Lamb and dried fruit tagine recipe
You won’t believe how simple this tasty lamb recipe is from One Knife, One Pot, One Dish by Stéphane Reynaud.
This recipe distils French flavours to make a delicious but easy to cook lamb dish.
4 garlic cloves
1kg lamb, cubed
1 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 tsp coriander seeds
1 tsp cumin seeds
300ml chicken stock
100g dried apricots
100g pitted prunes
100g pitted dates
Salt and pepper
1 handful rocket
- Peel and roughly chop the onions and garlic.
- Sauté the lamb in the butter with the spices, onions and garlic in a tagine or flameproof casserole dish for 5 minutes.
- Pour in the chicken stock, add the dried fruit, season with salt and pepper, cover and cook for 1 hour 30 minutes over low heat, adding a little water if necessary. Add a handful of rocket at serving time.
Images and recipes from One Knife, One Pot, One Dish by Stéphane Reynaud, Murdoch Books, $39.99. Photography by Marie Pierre Morel.