michelle picker cooks

Adapted by David from an Emeril Lagasse recipe, this tagine has a wonderful balance and depth of flavour.

Using lamb on the bone imparts much more flavour to this dish but you can also use diced boneless lamb. Heat some olive oil in a saucepan or tagine and brown approximately 1 kg (2 lbs) of lamb over high heat in batches, removing the browned meat to a plate. Return all the lamb to the pot and add 1½ cups diced onion and cook for 3 to 4 minutes. Add 3 cloves of minced garlic and cook for another minute. Add 1 cup of chicken stock, a pinch of crushed saffron and a bunch of coriander (cilantro) and bring to boil. Reduce to a simmer, cover and cook until the meat is tender. Meanwhile pour 1 cup of boiling water over 1 cup of pitted prunes and ½ a cup of golden raisins. Let them soften for 20 minutes then strain them and set aside. When the lamb is nearly tender add the fruit, ½ a thinly sliced onion, 2 tablespoons of honey, 1 teaspoon of ground cinnamon, ½ a teaspoon of freshly ground black pepper, and ¾ of a teaspoon of salt. Cook for a further 5-10 minutes. Garnish with coriander and serve with couscous and a fresh salad.