Kitchen · Main dishes
Lamb tagine with prunes and almonds
Sweet and savoury, the dish of weddings and feast days.
- Preparation20 min
- Cooking1 h 45 min
- Total2 h 5 min
- Serves6
Ingredients
| 1 kg | lamb shoulder, in large pieces |
| 2 | onions, grated |
| 2 | garlic cloves, crushed |
| 1 tsp | ground ginger |
| 1 tsp | turmeric |
| ½ tsp | black pepper |
| 1 | cinnamon stick |
| pinch | saffron |
| 3 tbsp | olive oil |
| 1 tbsp | smen or butter |
| 500 ml | water |
| 300 g | prunes |
| 2 tbsp | honey |
| 1 tsp | ground cinnamon |
| 100 g | blanched almonds, fried until golden |
| 1 tbsp | toasted sesame seeds |
| salt |
Method
- In a heavy pot, turn the lamb in the oil and smen with the onions, garlic, spices, cinnamon stick and salt for 10 minutes.
- Add the water, cover and simmer over low heat for about an hour and a half, until the meat comes away from the bone and the sauce has reduced.
- Take two ladles of the cooking liquid into a small pan. Add the prunes, honey and ground cinnamon and simmer for 15 minutes, until syrupy.
- Arrange the meat in a dish with its sauce, cover with the prunes and their syrup, and finish with the almonds and sesame seeds.
Tip
Dried apricots can replace half the prunes. If the prunes are very dry, soak them in warm water for 20 minutes first.