If you saw the show, you'll know that this dish requires a lot of preparation, but we're sure you'll find the end result worth it!
Note: You will also need a large tagine with a base measurement of 12in (30cm) or a heavy-bottomed, flameproof casserole with a capacity of 6 pints (3.5 litres).
1. To prepare the meat, combine the lamb with the ‘dry’ marinade ingredients in the tagine or casserole. Mix well, rubbing the marinade into each piece of meat with your fingers. Replace the lid and leave to marinate for at least 2 hours at room temperature or in the fridge overnight.
2. To make the honey tomato sauce, place all the ingredients in a medium-sized saucepan and bring to the boil, stirring occasionally. Simmer, uncovered, for 10 minutes. Reserve for later.
3. When you are ready to cook, preheat the oven to gas mark 1, 140°c.
4. Spoon the meat and marinade in the tagine on to a plate. Place a large frying pan over a high heat, add 1 tablespoon of the olive oil and, when it is very hot but not smoking, brown the meat with the marinade in small batches, stirring constantly, until well browned on all sides. Use the second tablespoon of oil, if necessary.
5. Return all the meat to the earthenware tagine (or casserole), spoon the tomato and honey sauce over the meat and mix well. Bring to the boil, replace the lid and cook in the preheated oven for 1 ¾ hours (one and three quarter hours).
6. Meanwhile, prepare the prunes. Place them in a bowl, cover with boiling water and allow them to infuse for 10 minutes. Then drain, discarding the water.
7. When the tagine has cooked for 1 and 3/4 hours, remove it from the oven and transfer 9 good-sized tablespoons of the sauce from the tagine to a medium-sized saucepan. Return the tagine to the oven for a further 15 minutes.
8. Place a piece of kitchen roll on top of the sauce in the pan to skim off any excess fat, dabbing it down with the back of a spoon as you go, then discard the paper. Add the honey, orange zest, cinnamon sticks and the drained prunes to the sauce and simmer, uncovered, for 15 minutes or until the prunes are soft and swollen. If necessary, add a little hot water while the sauce is simmering.
9. Take the tagine out of the oven, remove the lid and skim off any excess fat from the surface of the sauce using a piece of kitchen paper, as before. Remove the cinnamon sticks and the orange zest from the pan and reserve them to use as an additional garnish.
10. Add the prunes and their sauce to the tagine and correct the seasoning, adding a little more sea salt, spices or crushed, dried chillies if desired.
11. If you are serving directly from the tagine, sprinkle over the sautéed, salted almonds and place the halved hardboiled eggs on top. Then scatter over the chopped coriander and the reserved cinnamon sticks and orange zest to the dish. If you have used a flameproof casserole to prepare the dish, transfer the lamb, prunes and sauce to a heated serving dish and garnish as above.
12. Either way, serve immediately with couscous or rice – but don’t forget to warn people about the stones in the prunes.
13. If you want to make this dish in advance, prepare it to the stage at which you return the prunes and the sauce to the tagine. Reheat it when you are ready to serve and add the garnishes.
© Tagine of Lamb with Prunes and Sautéed Almonds Robert Carrier (Feb 1997 Sainsbury's Magazine)
See you in December for a Christmas Come Dine With Me Play-Along - rate and slate the contestants
Join Come Dine With Me on the official Facebook page!
Can't get enough of Come Dine With Me? Watch the best bits again
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments