Lamb Tagine with Prunes & Fresh Turmeric

Mix together the ground coriander, ground cumin, smoked paprika and black pepper. Add the lamb and mix well, then set aside to marinate for at least 2 hours, but preferably overnight. In another bowl, soak the prunes in water for the same amount of time.

Step 2
Just before cooking, season the marinated lamb with salt and drain the prunes, reserving their soaking liquid. Choose a casserole pot or saucepan large enough to hold the meat in a single layer. Place over medium-high heat, add 1 tablespoon of the olive oil and sear the lamb for a couple of minutes, turning to brown it evenly on all sides. Remove the meat and set aside. Repeat in batches if needed.

Step 3
Reduce the heat to medium and add the remaining tablespoon of oil, along with the sliced onion. Season with salt and pepper and sauté for 2 minutes or until soft. Add the sliced garlic, grated ginger and turmeric, cinnamon stick, star anise and cloves, and keep cooking, stirring constantly so the spices don’t burn, for about 5 minutes or until the garlic, ginger and turmeric have softened and the spices are fragrant.

Step 4
Return the seared meat to the pan, then add the sliced carrots, honey and reserved prune-soaking liquid, stirring the base of the pan to deglaze. Pour in the tomatoes and bring to the boil, then add the orange zest, prunes and bay leaf and simmer for 5 minutes. Add enough stock or water to cover, bring back to the boil, then reduce to a very low simmer (use a simmer mat, if you have one).

Step 5
Cover with a circle of baking paper, pressing it directly onto the surface of the tagine, then cover with a lid and cook for 1½-2 hours or until the meat is very tender, stirring occasionally to make sure nothing sticks to the pan and burns.

Step 6
Scatter the chopped parsley, toasted almonds and finely chopped preserved lemon over the tagine and serve with couscous or freekeh (or any other cooked grain of your choice) and yoghurt on the side.