Lamb tagine

Method

• 1
  Place the onion in the bowl of a food processor and process until coarsely pureed. Heat the oil in a large heavy-based saucepan over medium-high heat. Add the onion and cook for 2-3 minutes or until soft and fragrant. Add the lamb and cook for 5-6 minutes, stirring occasionally, or until brown all over.
• 2
  Add the paprika, cumin and salt, and cook, stirring, for 2-3 minutes or until fragrant. Add the stock and bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 1 hour or until lamb is tender.
• 3
  Stir in the honey, cinnamon and prunes. Simmer, uncovered, stirring occasionally, for 15 minutes or until sauce thickens.
• 4
  Meanwhile, place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Season with salt.
• 5
  Spoon couscous among plates. Top with tagine and a dollop of yoghurt. Sprinkle with coriander and serve immediately.