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Moroccan Lamb tagine
From Rick Stein's Mediterranean Escapes, see https://www.youtube.com
2 tablespoons olive oil
1 2 -kg shoulder of lamb on the bone. cut into 6 pieces
50 g butter
1 large onion, halved and thinly sliced
1 beef tomato. sliced
1 teaspoon ground ginger
1 teaspoon ras el hanout
1/2 teaspoon saffron strands
1/2 teaspoon turmeric
1 small bunch coriander
1 small bunch flat -leaf parsley
1 large cinnamon stick, halved
250g prunes (not need-to-soak)
40g blanched almonds, toasted
2 tablespoons lightly toasted sesame seeds
Salt and freshly ground black pepper
Trim the excess fat from the pieces of lamb and season them well. Heat the oil in a large tagine or flameproof casserole. add the lamb pieces and brown lightly all over. Lift the meat out onto a plate. add the butter and the onions and cook, stirring, until they are soft and lightly browned.
Overlap thc slices of tomato on top of the onions, followed by the pieces of lamb. Mix the ginger, ras el hanout, saffron and turmeric with 100 ml water and drizzle the mixture all over the lamb.
Push the bunches of coriander and parsley and the cinnamon stick into the centre of the meat, season once more lightly with salt and pepper, and pour over enough water to almost cover the meat — about another 500 ml. Cover and leave to cook over a gentle heat for 1 1/2 hours until the lamb is tender. Remove the herbs.
Meanwhile, remove the stones from the prunes and replace them with some of the toasted blanched almonds. After the lamb has been cooking for 1 1/2 hours, uncover, and skim away the excess fat from the surface of the sauce. Put the prunes in among the pieces of meat and leave to simmer a little more vigorously, uncovered, for a further 15 minutes or so until the meat is almost falling off the bone, the prunes are tender and the sauce is reduced and concentrated in flavour.
Taste the sauce and adjust the seasoning if necessary. Scatter the tagine with the remaining toasted almonds and the sesame seeds and serve immediately.
