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A Delicious and Exotic Meal
If you’re looking for a delicious and exotic meal to impress your guests, a lamb tagine with prunes is an excellent choice. This traditional Moroccan dish is full of rich, bold flavours that will tantalize your taste buds.
Making the Lamb Tagine With Prunes
To make this dish, start by browning cubed lamb in a large pot with some olive oil. Once the lamb is browned, remove it from the pot and set it aside. In the same pot, sauté onions,
garlic, and ginger until they are soft and fragrant. Add in a mix of spices like cumin, cinnamon, and paprika, and cook for a few more minutes.
Next, add the browned lamb back into the pot along with some chicken stock, chopped tomatoes, and pitted prunes. Bring everything to a simmer, then cover the pot and let it cook for about an hour. The result will be a tender, flavourful lamb that’s infused with the sweetness of prunes.
Serving the Lamb Tagine With Prunes
To serve your lamb tagine, garnish it with some fresh cilantro or parsley and serve it with a side of couscous or rice. Your guests will be impressed with the complex flavours and textures of this dish.
The Perfect Meal for all the Family
Overall, a lamb tagine with prunes is a perfect meal to add to your recipe repertoire. It’s easy to make, packed with flavour, and sure to impress your guests.
How to Make the Lamb Tagine With Prunes
Ingredients:
3 lbs lamb shoulder roast (cubed) 1 lb prunes 3 oz almonds (blanched and fried) 3 tablespoons olive oil 2 medium onions (peeled and minced) 3 cloves garlic (peeled and minced) 2 cinnamon sticks 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1 pinch saffron ½ cup sesame seeds (grilled lightly) 5 tablespoon sugar 1 teaspoon salt 3 cups water
Instructions:
- Put the meat in a saucepan, add salt, oil, cinnamon sticks, ginger, saffron, 1 onion and garlic, stir and set aside for 10 minutes to marinade.
- Cover with water and cook at medium heat for 20 minutes.
- In another saucepan, stew the prunes in water. Add 3 tablespoon of sugar and the ground cinnamon and simmer.
- Add the lamb, second onion, the rest of the sugar, cover and cook for an additional 15 minutes.
- Display the meat and prunes in a platter, pour the sauce over them, and decorate with the almonds and sprinkle with sesame seeds.
Notes:
Note: If you don’t have a tagine, you can always use a slow cooker.
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