Inspired by Moroccan cooking, this is a sort of tagine and its easy to make. The prunes provide a lovely sweet flavour which is balanced by the pickled lemons. Juniper and saffron add a subtle, earthy dimension. I use home made ras el hanout but a ready prepared spice mix is easily available in UK supermarkets. I served it with giant cous cous and harissa.
Ingredients (serves 2)
300g neck of lamb, cut into large cubes
½ large onion sliced in half moons
Olive oil
1 heaped tsp ginger and garlic paste
½ tin of chopped tomatoes
10 juniper berries
10 prunes
Gin
½ tbsp Ras el Hanout
Large pinch saffron
2 pickled lemons, roughly copped
Coriander (cilantro) leaves and toasted almond flakes to garnish (optional)
Method
Ingredients (serves 2)
300g neck of lamb, cut into large cubes
½ large onion sliced in half moons
Olive oil
1 heaped tsp ginger and garlic paste
½ tin of chopped tomatoes
10 juniper berries
10 prunes
Gin
½ tbsp Ras el Hanout
Large pinch saffron
2 pickled lemons, roughly copped
Coriander (cilantro) leaves and toasted almond flakes to garnish (optional)
Method
- Place the prunes in a small bowl and cover with gin. Allow to soak for 45 mins.
- Heat a little oil in pan and brown the lamb pieces over a high heat. Remove the lamb and set aside.
- Add the onions to the pan, lower the heat and add a little more oil if required. Fry gently until the onions are slightly golden.
- Add the garlic/ginger paste to the pan and cook for a further two or three minutes.
- Add all the other ingredients to the pan, including the prunes and the gin soaking liquid.
- Simmer gently for 1 hr or until the lamb is tender. Add salt to taste. Garnish with coriander leaves and sprinkle with toasted almond flakes