Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, lamb tagine with prunes and almonds. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Lamb tagine with prunes and almonds is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Lamb tagine with prunes and almonds is something that I’ve loved my entire 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 have to first prepare a few ingredients. You can have lamb tagine with prunes and almonds using 10 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Lamb tagine with prunes and almonds:
- Get 1 large onion
- Make ready 400 g lamb shoulder (diced)
- Get Salt and pepper
- Prepare 1 tbsp plain flour
- Make ready 2.5 heaped tsp ras el hanout
- Take 3 tomatoes
- Make ready 0.5 tsp cayenne chilli pepper
- Make ready 1 tin prunes (pitted is easier)
- Take Whole blanched almonds
- Take Sesame seeds (optional)
Last year I shared a delicious recipe for lamb skewers with spices and raisin tabouleh and this year I chose a lovely lamb tagine with prunes and almonds that is very easy to whip up. 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.
Steps to make Lamb tagine with prunes and almonds:
- Chop the onion into large chunks.
- Fry the onion slowly over a low heat until soft, translucent and starting to brown.
- Add cooked onion to bottom of a tagine or deep oven-proof casserole dish with a lid.
- Season lamb well with salt and pepper and then dust with flour.
- Fry the lamb in the now empty onion pan, While moving regularly until browned all over.
- While the lamb browns, cut the tomatoes into 0.5cm slices. Layer the tomatoes over the onions in the tagine pot.
- Mix 3tsp ras el hanout and 0.5tsp cayenne chilli pepper with approx 100ml cold water.
- Once the lamb is browned, layer it over the tomatoes, pouring all the spice mix over the meat.
- Place the lid on the pot, and put in a low oven (around 140c) for 90 minutes.
- 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.
- Toast a few spoonfuls of sesame seeds in a dry frying pan until golden. Sprinkle these over the dish and serve.
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. Reheat the prune juice and brown the drained lamb in the prune juice until glazed on all sides.
So that’s going to wrap this up with this exceptional food lamb tagine with prunes and almonds recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
