Lamb Tagine with Olives

Serves 4–6

Ingredients

1.5 kg lamb, cut in cubes
10 prunes, halved
2 onions, grated
2 cloves garlic, chopped
1 tbsp ground ginger
1 tbsp ground cumin
90ml foodies Extra Virgin Olive Oil
1 small bunch fresh flat-leaf parsley, chopped (reserve some for serving)
½ lime, zest only, grated
250g green olives
sliced almonds, for serving (optional)

Method

In a large bowl, add all ingredients except the olives. Set aside in the fridge to marinate overnight.

Transfer lamb and marinade to a tagine (see note below). Add enough water to cover meat then bring to a boil. Reduce heat and simmer over a low heat, covered, for 1 hour or until meat is tender (add olives to casserole after about 45 minutes).

To serve, garnish with parsley and almonds. Serve with couscous and a side of your favourite green veges.

Notes

Tagines are earthenware dishes with conical lids that come in every conceivable size, from the tiny for one person to the vast for a banquet. The meal is cooked and served in its dish; as you lift the lid you are enveloped with the delicious aroma of lamb, chicken or fish combined with prunes, coriander, cumin, ginger—the variations are endless.

You can use a stove-top casserole dish with a lid if you don’t have a tagine.

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