Lamb Tagine with prunes and almonds

13 Jun

So last week was bad for blogging. No Moroccan food at the weekend and just 2 days during the week (well 3 if you include the leftovers of this we ate on Fri).

This was a really yummy dish with an unctuous sauce from the reduced prunes.  Lamb shanks were slow cooked in a broth with cinnamon and ginger for a couple of hours. Then prunes and a little honey were bubbled into the sauce.  It was garnished with almonds and served with Couscous. 8.5 a good effort 🙂

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