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

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, lamb tagine with prunes and almonds. It is one of my favorites. This time, I’m gonna 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 recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Lamb tagine with prunes and almonds is something which I’ve loved my entire life. They are fine and they look wonderful.

Moroccan tagine is essentially a slow-cooked stew made from meat, generally lamb or chicken, but can contain anything from duck to fish. Here is my favourite tagine recipe, Moroccan lamb tagine with Prunes and Almonds, which I learnt to make in Marrakech, Morocco. Garnish with almonds and flat-leafed parsley.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
  1. Prepare 1 large onion
  2. Get 400 g lamb shoulder (diced)
  3. Prepare Salt and pepper
  4. Take 1 tbsp plain flour
  5. Take 2.5 heaped tsp ras el hanout
  6. Get 3 tomatoes
  7. Take 0.5 tsp cayenne chilli pepper
  8. Prepare 1 tin prunes (pitted is easier)
  9. Get Whole blanched almonds
  10. Make ready Sesame seeds (optional)

Unfortunately, this recipe is anything but a tagine. What a disappointment and what a shame.. Allow the tagine to reach a simmer (this may take a long time), and then reduce the heat to the lowest temperature necessary to maintain the simmer. Garnish with toasted sesame seeds or chopped roasted almonds.

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.

Enjoy with a side of couscous or crusty bread. Cover and cook slowly for one hour. Return the lamb to the tagine and add the prunes. When ready to serve: Skim the fat off the meat juice and pour the juice over the meat and prunes. Decorate with toasted almonds and sesame seeds and serve.

So that is going to wrap this up for this special food lamb tagine with prunes and almonds recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!