26 August 2014,14:30 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the onion and lamb and sauté until the meat is well browned, about 10 minutes. Pour in the water.
  • Season with salt and pepper, add the remaining oil, coriander, cinnamon, cinnamon stick, cumin, ginger, and saffron threads and water to the pan and bring to a boil.
  • Decrease the heat to low, cover, and simmer for about 2 hours.
  • Add the soaked prunes and leave to simmer for 20 more minutes.
  • Stir in the honey and sprinkle the tagine with orange flower water and cilantro. Serve hot with the couscous.


  • 100 ml sesame oil
  • 4 large onions, chopped
  • 2 kg lean leg of lamb, diced
  • Salt and freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 2 cinnamon stick
  • 1 teaspoon ground cumin
  • 2 teaspoon ginger
  • Pinch saffron threads, soaked in water
  • 20 prunes, soaked in warm water
  • 6 tablespoons clear honey
  • 2 tablespoon orange flower water
  • 4 tablespoons cilantro (coriander) leaves, to garnish

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