TAGINE OF LAMB WITH PRUNES MARINADE 5g cinnamon sticks, broken 1/2 nutmeg, grated 1 onion, chopped 100 g sultanas 5g salt 5g pepper 100 ml olive oil 1 kg boneless shoulder of lamb, cut into 4 pieces 1 kg prunes 250 ml lamb stock 100 g whole toasted almonds 50 g sesame seeds Bunch chives, chopped Bunch parsley, chopped

Mix the marinade ingredients. Coat the meat in the mix and marinate for at least 24 hours.

Remove the meat from the marinade. Heat a little olive oil in a deep pan and sear the lamb on all sides. Pour off excess fat, then return the lamb and marinade to the pan with the prunes and stock. Bring to a gentle simmer, cover and cook on a low heat for about 1 1/2 hours until the meat is tender.

Transfer the meat and juices to a tagine, then garnish with the almonds, sesame seeds and herbs, and serve.

Serves 4.

[Food Illustrated, May 2000]