Persian Lamb Tagine

Here’s what you’ll need

• 2 tbsp olive oil
• 1.2 kg lamb shanks (3 to 4)
• 4 large onions, chopped
• 4 garlic cloves, finely chopped
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 1 tsp salt, or more to taste
• ¼ tsp ground black pepper
• ¼ tsp saffron
• Chopped roasted almonds to garnish
• Bunch of fresh coriander

For the caramelised prunes

• 300g soft dried prunes
• 3 tbsp honey
• 1 tsp ground cinnamon

To serve

• Garnish with chopped roasted almonds, fresh coriander and a side of couscous.

Step-by-step method

1. In a large casserole dish, heat the olive oil to medium-high heat and brown the lamb shanks on each side.
2. Remove the browned shanks from the pan and set them aside.
3. In the same casserole pan, lower the heat to medium, and cook the onions with the lid on for 12 minutes. This will sweat the onions until they are soft and translucent – be careful not to brown them.
4. Then place the lamb shanks, garlic, spices, salt and pepper in the casserole. Add 320ml water.
5. Bring to a boil and cover with a lid over medium-low heat. Leave to simmer gently for 2 hours or until the meat is soft and separates easily from the bone.
6. Check after 1 hour and add a little water if needed to avoid the tagine from drying out and sticking to the pan.

For the caramelised prunes

1. Add the prunes to boiling water for 5 minutes to soften them and drain.
2. Add the cinnamon, honey and a little stock from the tagine to the prunes.
3. Simmer over low heat until the sauce thickens.
4. Fold the caramelised prunes into the tagine.