MOROCCAN LAMB AND PRUNE TAGINE....

Saturday 4th October.....
 MOROCCAN LAMB AND PRUNE TERRINE

Heat 2 tbs of rice bran oil in a lidded saucepan
Add 1 large chopped onion ,2 chopped  red bullet chillies , 1sliced  Lebonese eggplant , 3 sliced fat cloves of garlic  and 900 gms of diced lamb .
Cook until the meat is coloured on all sides .

Now pour in enough water to cover the meat and bring to the boil.
To this add  another 2 tbs of rice bran oil .... salt and freshly ground pepper to taste .
A tsp of the following spices
Ground coriander
Ground cinnamon
Ground ginger
Ground cumin
1  stick of cinnamon
A pinch of saffron threads
12 pitted prunes.
4 tbs of clear honey.
The juice and grated skin of 1 lemon
Now bring the contents of the saucepan to the boil again , then reduce to a simmer and cover with a lid .
Simmer for 90 minutes , stirring occasionally.
Remove lid and allow to reduce and thicken.
I served this tagine  with freekeh and garnished with thinly sliced red and green capsicum.