Morocco: Tagine

Earthenware tagines condense steam, returning it to the dish and keeping food moist. You can cook this dish in a large saucepan, but you may need to add extra stock along the way to stop it drying up.

Serves 4

2 tbsp cooking oil 2 large onions, peeled and sliced ½ red pepper, deseeded and chopped 4 cloves of garlic, peeled and finely chopped 1 tbsp finely chopped root ginger 2 tbsp chopped fresh coriander 1 tbsp chopped fresh parsley Pinch of saffron threads soaked in 1 tbsp hot water for 10 mins 600g boneless lamb, cut from the leg and cubed About 600ml lamb stock 150g pitted prunes, halved 1 tbsp clear honey Toasted flaked almonds, to garnish

1 Heat the oil in a tagine and fry the onions, pepper and garlic until soft.

2 Add the ginger, half the coriander, and the parsley, stir well and then add the saffron plus its soaking water and the lamb. Cook over a low heat for 5 mins and then pour in enough stock to cover the meat.

3 Put the lid on the tagine and leave to cook over a low heat for 40 mins.

4 Add the prunes and honey, cook for 5 more mins, and serve sprinkled with the remaining coriander and the toasted almonds.

Cook’s note Serve with couscous, to which Moroccans traditionally add diced carrots, courgettes and turnips. If prunes don’t do it for you, you could try apricots instead.