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Moroccan Lamb with Honey and Prunes

For 6 you'll need

  • 130g/4 1/2oz stoned prunes
  • 350ml/12floz hot tea
  • 1kg/2 1/4lb stewing lamb
  • 30ml/2tbsp olive oil
  • 1 onion, chopped
  • 1/2 tsp ground ginger
  • 1/2 tsp curry powder
  • pinch fresh grated nutmeg
  • 2 tsp ground cinnamon
  • 1/4 tsp saffron threads
  • 2 tbsp hot water
  • 5 tbsp clear honey
  • 200ml/7floz lamb stock
  • salt and ground black pepper
  • 1 cup blanched almonds, toasted
  • 2 tbsp chopped fresh corriander
  • 6
  • 7-9 mins


Put prunes into a heatproof bowl, pour over the tea and leave to soak.

Heat oil in frying pan and brown the lamb pieces and add to crock pot.

Add onion to frying pan and cook for 5 mins. Stir in ginger, curry powder, nutmeg, cinnamon, salt and pepper and cook for 1 min. Add to crock pot with the meat juices.

Drain prunes and leave to one side and add tea to the crock pot.

Soak saffron in the hot water for 1 min then add to crock pot with honey and stock. Cover and cook on high for 1 hour. Then reduce temp to low and cook for a further 7 hours.

Add prunes and cook for a further 30 mins. Serve sprinkles with almonds.

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