BBC navigation

BBC

Moroccan lamb tagine with prunes

Ingredients

Preparation method

  1. Heat two tablespoons of olive oil in a large lidded pan. Add the chopped onion and diced lamb and cook until the meat is coloured on all sides.

  2. Pour enough water over the meat to cover.

  3. Add a further two tablespoons of olive oil, the salt, freshly ground black pepper, ground coriander, ground cinnamon, cinnamon stick, ground cumin, ginger, saffron and saffron water to the meat in the pan and bring to the boil.

  4. Turn the heat down, put the lid on, and allow the meat to simmer for about two hours.

  5. Add the soaked prunes and leave to simmer for a further 20 minutes.

  6. Stir in the honey and sprinkle the tagine with orange flower water and serve hot.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.