Lamb Tagine with Prunes

A rich, sweet-savory tagine of slow-braised lamb with dried prunes, almonds, and warming spices.

Ingredients

• 500g chickpeas
• 2 cups crusty bread
• a handful of finely chopped red onion
• 2 tsp saffron threads
• 2 tbsp butter
• 1 cup potatoes, sliced
• a handful of fresh parsley, chopped
• a generous spoonful of dried apricots
• 2 cups chicken stock
• 1 tsp ground ginger
• a generous handful of ripe tomatoes
• a drizzle of preserved lemon

Instructions

1. 1

   Pat the lamb shanks dry, season generously with salt, pepper, and sweet paprika, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat smen (preserved butter) in a wide pan or heavy pot over medium-high heat and sear the lamb shanks until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ras el hanout and zucchini, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the lamb shanks to the pan, pour in the vegetable stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the lamb shanks is tender and cooked through, roughly 2 hrs.

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