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Lamb and Prune Tagine

This recipe is made using Herbie's Baby Spice Kit.

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  • ½ onion, chopped

  • 1 clove garlic, crushed

  • 1 tablespoon olive oil

  • 350 g lamb neck, trimmed of fat and diced

  • 1 teaspoon ras el hanout

  • 1 x 400 g can chopped tomatoes

  • 1 carrot, peeled and cut into dice

  • 10 prunes, pitted

  • 5 tablespoons quinoa


  • 1.

    Preheat oven to 160C. Saute onion and garlic in oil in a casserole dish until soft.

  • 2.

    Coat lamb pieces in ras el hanout and add to pan, browning all sides.

  • 3.

    Add tomatoes plus ½ can water, carrot, prunes and quinoa.

  • 4.

    Bring to boil, then cover and cook in the oven for 1 hour until meat and vegetables are tender.


The Baby Spice Kit Contains 11 recipe ideas and 6 spices and spice blends: Cinnamon Ground, Lemon Myrtle Leaf Ground, Smoked Sweet Paprika, Chaat Masala, Sambar Spice Mix and Ras el Hanout and retails for $30.00 at Herbie’s Spices, or from the website

To visit Herbie's and see the full range of spices available to order online, simply click on the following link: TARGET="_BLANK">

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