Heat the oil in a large, flameproof casserole. Fry the lamb until lightly browned all over then transfer to a plate.
Add the onions to the pan and fry over a medium heat until soft and nicely browned. Add the tomatoes, cinnamon, ginger, honey and simmer for 2-3 minutes.
Add the onions to the pan and fry over a medium heat until soft and nicely browned. Add the tomatoes, cinnamon, ginger, honey and simmer for 2-3 minutes.
Partially cover the tagine and leave to simmer gently for 1 hour. Add the chopped prunes 15 minutes before the end of cooking.
Meanwhile, put the couscous, paprika and chilli powder into a large bowl and stir in 450ml boiling water.
Cover with a tea towel and leave to soak for 5 minutes. Then uncover and fluff up into separate grains with a fork.
Melt the butter in a large pan and add the couscous and parsley and stir over a low heat for a couple of minutes until heated through.
Season to taste and serve hot with the lamb tagine. Sprinkle with the remaining parsley.
It’s ready!
Served with a Red Bourgogne. Chorey-les-Beaune, Givry, or Irancy.
3 tablespoons olive oil
1kg lean diced lamb shoulder
2 onions, halved and thinly sliced
6 plum tomatoes, peeled and roughly chopped
7.5cm piece cinnamon stick
1 teaspoon ground ginger
2 tablespoons clear honey
1 small preserved lemon, finely chopped, or 2 pared strips
Fresh lemon zest
750ml chicken stock
250g roughly chopped prunes
450g couscous
1 teaspoon paprika
1 teaspoon mild chilli powder
1 tablespoon roughly chopped parsley
25g butter