This tender lamb and plum tagine recipe from Hugo Arnold is the perfect meal for all the family.
"We used to pick the plums from my grandmother’s garden in late July before the birds had got them. Eating them is always tinged with the feeling that summer is at its height and it’s time to kick back and enjoy the heat" – Hugo Arnold.
Yield: Serves :6
- 2 garlic cloves, peeled and finely chopped
- 1 onion, peeled and finely chopped
- 1 teaspoon paprika
- ½ teaspoon ground ginger
- Pinch of cayenne pepper
- Pinch of ground cinnamon
- 1 x 400g/14.1oz tinned tomatoes
- 3 lemons, zest and juice
- 800g/1lb 7oz diced lamb
- 12 plums
- Bunch of parsley
- 1 packet couscous
- 4 tablespoons olive oil
- Bunch of spring onions, trimmed and sliced
- 2 tablespoons chopped coriander
- Put the garlic, onion, paprika, ginger, cayenne pepper, cinnamon, tomatoes and the zest from the lemons into a large pot with one pint of water.
- Add the lamb pieces and plums and slowly bring to simmering point. Skim the scum from the surface and simmer uncovered for 45 minutes or until the lamb is cooked.
- Remove the meat and plums which will largely have fallen apart and keep warm.
- Reduce the remaining mixture for 15 minutes over a moderate heat, stirring to prevent it sticking.
- Add the juice from two of the lemons and a generous handful of chopped parsley. Replace the meat and heat through.
- Prepare the couscous according to the instructions on the packet, stir in the olive oil, juice from the remaining lemon, spring onions and coriander. Season well and serve with the lamb.
Tip: Buy good paprika, which is unlikely to come from a supermarket.