Fruity Lamb and Olive Tagine recipes, January 25, 2023January 25, 2023 The secret to this sweet, spicy, melt-in-the-mouth fruity lamb tagine is time: after a few minutes prep, you can leave the oven to do the rest of the work while you get on with other things. Like this recipe? It freezes well, so it’s perfect for a batch-cooking session. Ingredients Glug of oil for frying2 red onions, chopped3 fat garlic cloves, sliced1 tbsp ground ginger1 tbsp ground cinnamon1 tbsp ground cumin1 tbsp sweet paprika1 tbsp ground turmeric2 preserved lemons, halved, pith discarded and finely sliced1.2kg diced lamb leg or shoulder2 x 400g tins chopped tomatoes100g dried apricots100g pitted prunes280g jar green olives, pitted or left whole500ml lamb or chicken stock2 tbsp honeyHandful fresh coriander leavesHandful fresh mint leaves150g pomegranate seedsHandful pistachios, roughly chopped (optional)Couscous or flatbreads to serve (optional) Method Heat the oil in a deep hob-safe casserole over a medium heat. Add the onions and fry for 4-5 minutes until beginning to colour. Add the garlic, all the ground spices and the preserved lemons, then fry for 2 minutes more, stirring. Heat the oven to 150°C/130°C fan/gas 2. Season the lamb, then add it to the pot and cook for 5 minutes, stirring regularly. Add the chopped tomatoes, apricots, prunes, olives, stock and honey, then bring to a fast simmer. Add 150ml water, then cover and put in the oven for 3½ hours. Check the lamb is fall-apart tender, then taste and season with salt and pepper. Scatter with the herbs, some pomegranate seeds (serve the rest on the side) and, if using, pistachios. Enjoy with couscous or flatbreads, if you like. Uncategorized