Ingredients

• 4 tbsp olive oil
• 1 onion
• chopped
• 900g/2lb lean leg of lamb
• diced
• salt and freshly ground black pepper
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• 1 cinnamon stick
• ½ tsp ground cumin
• 1 tsp ginger
• pinch saffron threads
• soaked in 1 tbsp water
• 12 prunes
• soaked in warm water
• 4 tbsp clear honey
• 1 tsp orange flower water (or to taste)

Directions

• Heat two tablespoons of olive oil in a large lidded pan. Add the chopped onion and diced lamb and cook until the meat is coloured on all sides. Pour enough water over the meat to cover.
• Add a further two tablespoons of olive oil
• the salt
• freshly ground black pepper
• ground coriander
• ground cinnamon
• cinnamon stick
• ground cumin
• ginger
• saffron and saffron water to the meat in the pan and bring to the boil.
• Turn the heat down
• put the lid on
• and allow the meat to simmer for about two hours.
• Add the soaked prunes and leave to simmer for a further 20 minutes.
• Stir in the honey and sprinkle the tagine with orange flower water and serve hot.