A delicous recipe for Lamb Tagine.
- Marinade 1kg lamb/chicken with 2 tablespoon of Ras-el-Hanout & 1 tablespoon of Harissa for 2-4Hrs.
- Fry 2 onions, add meat and ¼ cup chopped coriander.Sauté for 5 mins.
- Add 400g tinned tomato & 400ml stock. Bring to boil.
- Then simmer for 1.5Hr.
- Add 100g Prunes/sultanas, 2 tbsp of finely chopped Preserved lemons. Cook for further 45mins. Season to taste.
Other seasonal fruits and vegetables can be added. Okra and eggplant combination is recommended.