Lamb Tagine - cooking recipe

Ingredients

2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon chili flakes (or more to taste)
1/2 teaspoon ground cardamom
2 tablespoons lemon juice
2 tablespoons olive oil
1 kg diced lamb
1 cup chicken stock
250 g pitted prunes
1/2 cup whole blanched almond

Preparation

Preheat oven to 180\u00b0C.
Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Place browned lamb in a large casserole dish.
Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
Serve with couscous.