Lamb tagine with prunes, almonds and cinnamon

Ingredients

For 1 serving

• Lamb shoulder110 g
• Prunes4
• Almonds10 g
• Onion100 g
• Cinnamon1 teaspoon
• Ground ginger1 pinch
• Saffron0.1 g
• Carrots100 g
• Couscous45 g
• Extra virgin olive oil6 g
• Saltto taste

Contains: gluten, nuts,

In season: October – March

Method

1. Trim the visible fat from the lamb shoulder and cut it into roughly 3 cm pieces; peel and chop the onion.
2. Heat the oil in a heavy-based casserole over medium heat and brown the lamb for 5 minutes, until golden all over. Add the onion, cinnamon, ginger, saffron and a pinch of salt and cook for another 3 minutes, until the onion softens.
3. Just cover with hot water, bring to the boil, turn the heat to minimum, put the lid on and cook for 1 hour 15 minutes, until the meat pulls apart with a fork; check now and then that some liquid remains.
4. Meanwhile peel the carrots and cut them into sticks.
5. Add the carrots and prunes and cook uncovered for 20 minutes, until the carrots are tender and the sauce thick and syrupy.
6. In the last few minutes toast the almonds in a dry small pan for 2–3 minutes, until golden, and soak the couscous in the same volume of salted boiling water, covered, for 5 minutes; fluff with a fork.
7. Serve the lamb on the couscous topped with the almonds.