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

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, lamb tagine with prunes and almonds. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Lamb tagine with prunes and almonds is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Lamb tagine with prunes and almonds is something which I’ve loved my entire life. They’re fine and they look fantastic.

Beef or lamb with prunes is a classic sweet and savory Moroccan dish that combines dried prunes and meat with the fragrant spices of ginger, saffron Of course, no special occasion is needed in order for a tagine of lamb with prunes to appear on the table. Prep work is minimal, making it a perfect. There you go - a beautiful lamb and prune tagine.

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

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

Stir in the honey, turmeric, cinnamon, mace, and prunes. Cover the pot tightly with foil and then with a lid. 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.

Cut eggs in half or slice and arrange all on top of the tagine before serving. Serve with soft flat bread (pita will work) and no utensils – use the. Add the almonds and cook stirring, until they turn golden. Add the onions and garlic and fry until they begin to colour. Stir in the ginger, saffron, cinnamon sticks and coriander seeds.

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