A Tagine of Lamb with Exotic Fruits served on a bed of Cabbage

I've been going to cook a tagine for at least the last five years, so named after the Moroccan cooking pot in which it is cooked, and which I have been going to buy for at least the last five years too. So with no tagine cooking pot to use, I got out my best Le Creuset casserole dish and cooked this lamb tagine on top of the hob!

This is an adaption of a recipe from EasyCook, published by the BBC

Traditionally a tagine should be served with cous cous which I obviously can't eat, so I decided to go for the healthy option and serve it with steamed shredded cabbage and peas!



1.5 kg boneless shoulder of lamb
2 onions, chopped
1 stick of cinnamon
1/2 tsp turmeric
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground white pepper
2 tbsp clear honey
1 tbsp olive oil
15 g butter
140 g dried figs
100 g dried apricots
50 g walnut halves
Handful of chopped coriander

Put the lamb, onions, spices, pepper. honey, oil and butter into a large pan
Cover with 500 ml cold water and bring to the boil
Remove any scum using a slotted spoon
Simmer for two hours, untill the liquid is reduced and the lamb tender
Add the figs and apricots and simmer for a further 20 minutes
Scatter over the walnuts and coriander

Serve with stemaed cabbage and peas or cous cous