Lamb Tagine with Prunes and Almonds

For 2 servings

• 1 tbsp olive oil
• 300g diced lamb shoulder
• 1/2 onion, sliced
• 2 garlic cloves, crushed
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground turmeric
• 250ml chicken or lamb stock
• 8 pitted prunes
• 1 tbsp honey
• 20g flaked almonds, toasted
• Fresh coriander, to serve

1. 1

   Pat the diced lamb dry with kitchen paper before cooking, excess moisture stops it browning properly and it will steam instead.

2. 2

   Heat the olive oil in a large pan over medium high heat until hot. Add the lamb in a single layer, working in batches if your pan is small so the pieces are not crowded together, crowding causes the meat to steam rather than brown. Cook for 5 to 6 minutes, turning occasionally, until deeply browned on all sides. Remove and set aside on a plate.

3. 3

   Add the onion to the same pan, it should still have some browned bits stuck to the base from the lamb, this is good, it adds flavour. Cook the onion for 5 to 6 minutes, stirring occasionally, until softened.

4. 4

   Add the garlic, cinnamon, ginger and turmeric. Stir constantly for 30 seconds until fragrant, the spices should smell warm and toasted, not burnt, keep them moving the whole time.

5. 5

   Return the lamb to the pan, along with any juices that collected on the plate, these carry flavour so don't discard them.

6. 6

   Pour in the stock and stir well, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan, this is called deglazing and lifts all that flavour back into the sauce.

7. 7

   Bring to a gentle simmer, small bubbles breaking the surface rather than a rolling boil, then cover with a lid, reduce the heat to as low as it will comfortably go, and cook for 50 minutes. Check every 15 to 20 minutes and give it a stir, this stops anything catching on the bottom of the pan.

8. 8

   After 50 minutes, test a piece of lamb with a fork, it should be starting to soften but may still have some resistance, this is normal and expected at this stage. Add the prunes and honey, stir well to combine, then cover and continue cooking for a further 20 to 25 minutes.

9. 9

   The lamb is ready when it offers almost no resistance and starts to fall apart when pressed gently with a fork, if it still feels tough or chewy, it needs more time on a low simmer, lamb shoulder can be forgiving this way, longer, gentle cooking only improves it.

10. 10

    If the sauce looks thin once the lamb is tender, remove the lid completely for the final 5 to 10 minutes and let it bubble and reduce, this thickens it and concentrates the flavour, stir occasionally so it doesn't catch.

11. 11

    Scatter with toasted almonds and fresh coriander before serving with couscous or flatbread.