Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 large potatoes (e.g. Rooster potatoes) (approximately 750 g)
  • 1 kg boneless shoulder of lamb
  • 150 g dried apricots
  • 100 g dried figs or prunes
  • 2 onions
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 1 tbsp Ras el hanout
  • 1 stick cinnamon
  • salt and pepper
  • 1 tbsp slivered almonds
  • handful of finely chopped coriander leaves
  • 1 tbsp sultanas
EUPOTATOES28230 website 820x480 recipes 32
Cooking time: 150 MIN
  1. Wash, peel and dice the potatoes.
  2. Cut the lamb into medium-sized pieces, slice the onions. In a tagine or casserole dish, fry the onions in hot olive oil. Stir for 5 minutes until golden brown.
  3. Add the lamb and brown.
  4. Add the Ras el hanout, cinnamon stick and honey. Mix well. Cover and simmer for 30 minutes.
  5. To the mixture, add the potatoes and the apricots and figs cut in half. Simmer covered for 30 minutes. Season with salt and pepper.
  6. Serve hot with slivered almonds, coriander and sultanas.

Tip: For a spicier sensation, serve with harissa paste.

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