Prune and apricot tagine

Name: Prune and apricot tagine (Tajine aux pruneaux et abricots)
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 2 large onions, peeled and diced; 2–3 tbsp water; 2 tbsp finely chopped coriander and flat leaf parsley leaves; 4–5 garlic cloves, peeled and crushed; 750 g-1 kg (1 lb 10 oz-2 lb 4 oz) shoulder of lamb, cut into large chunks; ½ tsp yellow-orange colouring, or turmeric (optional); 3 tsp ground black pepper; 3 tsp ground ginger; 3 tsp freshly ground coriander seeds; 1 tbsp salted butter, melted; pinch of salt; 250 ml (9 fl oz) vegetable oil; 1 cinnamon stick; 1 tbsp rose water; large knob of butter; 3–6 tbsp caster sugar; pinch of ground cinnamon; 350 g (12 oz) dried, pitted apricots, soaked; 500 g (1 lb 2 oz) pitted prunes, soaked; handful of sesame seeds; 15–20 walnut halves

Tajine aux pruneaux et abricots

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

This is ambrosial stuff, straight from the gods. The sugar is the key: too much and it’s inedible, too little and it loses its sweet lusciousness. The other surprise is the walnuts, which break through the sweetness. Laila is the expert in making this dish, and she is as fanatical about its presentation as she is about the reduction of the sauce and the final balance of spices.

Ingredients

Africa
Morocco
Fez
Stew
Mediterranean
Gluten-free
North Africa

Ingredients

Method