Lamb tagine with prunes and almonds
Lamb tagine with prunes and almonds

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, lamb tagine with prunes and almonds. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Lamb tagine with prunes and almonds is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Lamb tagine with prunes and almonds is something that I’ve loved my whole life.

This Moroccan lamb tagine with prunes and almonds recipe comes to you direct from our Marrakesh kitchen. A Moroccan tagine is essentially a slow-cooked stew made from meat, generally lamb or chicken, but can contain anything from duck to fish. This Moroccan lamb tagine with prunes and almonds recipe was made here in our Marrakech There you go - a beautiful lamb and prune tagine. Serve with fluffy couscous and top with fresh cilantro and toasted, slivered almonds!

To begin with this particular recipe, we must first prepare a few ingredients. You can cook lamb tagine with prunes and almonds using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Lamb tagine with prunes and almonds:
  1. Prepare 1 large onion
  2. Make ready 400 g lamb shoulder (diced)
  3. Get Salt and pepper
  4. Prepare 1 tbsp plain flour
  5. Prepare 2.5 heaped tsp ras el hanout
  6. Get 3 tomatoes
  7. Get 0.5 tsp cayenne chilli pepper
  8. Get 1 tin prunes (pitted is easier)
  9. Make ready Whole blanched almonds
  10. Take Sesame seeds (optional)

Toast the almonds in a dry non-stick pan. Add to the casserole dish with the honey and prunes. Place prunes, sugar, cinnamon and water in a pan. Simmer gently until the prunes caramelize.

Instructions to make Lamb tagine with prunes and almonds:
  1. Chop the onion into large chunks.
  2. Fry the onion slowly over a low heat until soft, translucent and starting to brown.
  3. Add cooked onion to bottom of a tagine or deep oven-proof casserole dish with a lid.
  4. Season lamb well with salt and pepper and then dust with flour.
  5. Fry the lamb in the now empty onion pan, While moving regularly until browned all over.
  6. While the lamb browns, cut the tomatoes into 0.5cm slices. Layer the tomatoes over the onions in the tagine pot.
  7. Mix 3tsp ras el hanout and 0.5tsp cayenne chilli pepper with approx 100ml cold water.
  8. Once the lamb is browned, layer it over the tomatoes, pouring all the spice mix over the meat.
  9. Place the lid on the pot, and put in a low oven (around 140c) for 90 minutes.
  10. Take 10 - 12 pitted prunes and place a blanched almond inside each one. Add these to the top of the tagine after 90 minutes in the oven, the return to the oven (still covered) for a further 20 minutes.
  11. Toast a few spoonfuls of sesame seeds in a dry frying pan until golden. Sprinkle these over the dish and serve.

Place prunes, sugar, cinnamon and water in a pan. Simmer gently until the prunes caramelize. Cut eggs in half or slice and arrange all on top of the tagine before serving. • To serve, place the lamb shank and the onion sauce in a plate, arrange the prunes and the syrup (from the prunes) on top. Garnish with toasted sesame seeds or chopped roasted almonds. Enjoy with a side of couscous or crusty bread.

So that’s going to wrap this up with this special food lamb tagine with prunes and almonds recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!