Ingredients
Preparation
Follow the recipe for Tagine of Lamb with Prunes and Almonds (page 111) until the meat is very tender and the liquid reduced to a thick sauce. But instead of prunes, add 14 ounces frozen and defrosted, or vacuum-packed, peeled chestnuts and cook for 10 minutes, or until the chestnuts are soft and heated through. You could add 1 tablespoon clear honey with the chestnuts, in which case, adjust the seasoning; you will need quite a bit of pepper to mitigate the sweetness. The sauce should be reduced and creamy. In this version, leave out the almonds and sesame seeds.
