Lamb Tagine is an absolutely brilliant recipe/method of cooking to really get all the flavour out of a cheaper cut of lamb. It is really easy and as long as you have a clay tagine and a heat diffuser to go on your hob you can’t go wrong!
Using Lamb instead of chicken, adds a lot of extra depth of flavour to the finished dish, and it really benefits from the addition of a sweet and sticky element. Many recipes will use dried apricots (which work really well), however, on this occasion I went for prunes instead. Over the hour or so that the tagine is cooking, they break down creating a really rich and flavoursome sauce.