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Lamb Tagine

ingredients

serves 4
2 lb (900 g) boned lean lamb, trimmed of fat and cut into large cubes
3 tbsp (60 ml) olive oil
1.25 ml (1/4 tsp) salt
1 onion, skinned and sliced
2 tsp (10 ml) ground coriander
2.5 ml (1/2 tsp) saffron threads
1 cinnamon stick
1 tsp (5 ml) ground ginger
2.5 ml (1/2 tsp) ground cumin
juice of 1 lemon
1 lb (450 g) mixed dried fruit, such as prunes, apples, pears and apricots, rinsed, soaked overnight and drained
3 tbsp (60 ml) clear honey
25 g (1 oz) toasted sesame seeds

method

1. Put the lamb, oil, salt, onion, coriander, saffron, cinnamon stick, ginger, cumin and lemon juice in a heavy-based saucepan.

2. Pour over about 450 ml (1 pint) water, or just enough to cover the lamb.

3. Cover tightly with a well-fitting lid and simmer over a very low heat for 2 hours.

4. Add the fruit and honey. Cook, uncovered, for 20 minutes.

5. Remove the lamb and fruit with a slotted spoon.

6. Skim off any fat, then boil the liquid until reduced to about 150 ml (1/4 pint).

7. Discard the cinnamon stick.

8. Return the lamb and fruit to the pan and heat through.

9. Serve hot, sprinkled with the sesame seeds.

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