Prunes & Ginger
The prune tagine is one of the most sophisticated Moroccan dishes.
Originally from Fes, this dish has graced the Moroccan table on all special occasions.
This sweet and savoury sauce is an excellent example of how Moroccans master the dried fruit in savoury dishes.
We recommend this sauce with meat such as lamb, duck or chicken.
Simply brown the meat, cut in medium cubes in oil, add the sauce, cover and simmer for 15 mins.
Uncover and reduce by 15%. The dish will be ready as soon as the meat is cooked.
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