Lamb Stew with Prunes and Shallots 

Serves 4

Prep time: 10 mins

Cooking time: 2hr 15mins

Ingredients:

Vegetable oil

800g lamb shoulder or neck fillet, diced

2 carrots, peeled and chopped

1 large onion, diced

8 baby shallots, whole

1 jar Amboora Hearty Tagine Sauce

200ml lamb stock

2 bay leaves

1 cinnamon stick

Rosemary sprig

100g soft dried prunes

Salt and pepper

 Method:

1. Heat a glug of vegetable oil in a large casserole dish. Add the meat and brown over a high heat, you may need to do this in batches. Set aside on a plate.
2. Tip in the carrot, onion and shallots fry gently until softened and starting to colour.
3. Add the meat back in, along with the hearty tagine sauce, lamb stock, bay leaves, cinnamon stick, rosemary and prunes. Season generously. Put a lid on a simmer for 2 hours, stirring a few times.
4. Remove the bay leaves, cinnamon stick and any remaining rosemary stalks. You may need to add more seasoning, depending on taste.
5. Serve with couscous or baked potatoes, perhaps with a dollop of yoghurt too.