Lamb Tagine with dried prunes and almonds is one of the most famous Moroccan Tagine dishes. Here is a recipe for Lamb Tagine, as recommended Emile Henry, the Tagine manufacturers.

Serves 2 - use with a 25cms Emile Henry Flame Tagine .

Emile Henry Tagines can be used on all hob types excluding induction, but including gas - very rare for a ceramic dish.

• 400g/13oz lamb shoulder cut into pieces
• 200g/5oz dried prunes
• 70g/2/3 cup whole almonds
• 1 tablespoon sesame seeds
• 1 hard boiled egg
• 1 chopped onion
• 1 clove of chopped garlic
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon saffron
• 5 sprigs of flat parsley
• 5 sprigs of coriander
• 2 tablespoons of groundnut or peanut oil
• 1.5 tablespoons of caster sugar
• salt and pepper to taste

In a hot Tagine, fry the pieces of lamb in the oil, adding the onion, garlic, cinnamon, ginger, saffron, cumin, salt and pepper

When the meat is golden, add 1 glass of water, cover and cook for 45 mins

Add a little water during cooking if necessary. Stir regularly

Whilst the Tagine is cooking, fry the sesame seeds in a pan without oil

Cook the whole almonds in boiling water for 15 mins and take off the outer layer. Then fry in a little oil until golden

After 30 mins, add the dried prunes and sugar to the Tagine

Once the meat is cooked and the sauce has reduced, sprinkle on the sesame seeds, almonds, parsley and coriander. Cut the boiled eggs in half and arrange around the edge.

Serve directly onto the table