Hello everybody, welcome to my recipe site. Today I will show you how to prepare a distinctive dish, Lamb tagine with prunes and almonds. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Lamb tagine with prunes and almonds Recipe. Here is my favourite tagine recipe, Moroccan lamb tagine with Prunes and Almonds, which I learnt to make in Marrakech, Morocco. There you go - a beautiful lamb and prune tagine.
You can cook Lamb tagine with prunes and almonds using 10 ingredients and 11 steps. Here is how you cook that.
Ingredients of Lamb tagine with prunes and almonds
- Take 1 of large onion.
- You need 400 g of lamb shoulder (diced).
- You need of Salt and pepper.
- Make ready 1 tbsp of plain flour.
- You need 2.5 of heaped tsp ras el hanout.
- Make ready 3 of tomatoes.
- Make ready 0.5 tsp of cayenne chilli pepper.
- Take 1 tin of prunes (pitted is easier).
- Prepare of Whole blanched almonds.
- You need of Sesame seeds (optional).
Garnish with almonds and flat-leafed parsley.The Tagine takes its name from the style of clay pot it's traditionally cooked in, in its native North Africa.This Moroccan Lamb dish is a great way to feed friends or Toast the almonds in a dry non-stick pan.Add to the casserole dish with the honey and prunes.
Lamb tagine with prunes and almonds step by step
- 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..
This authentic lamb tagine recipe will take you to slow-cooked perfection in six simple steps - just kick back and let it do its thing.Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish.Be sure to serve your guests this delicious lamb tagine with prune and almonds - they won't be disappointed!
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.Pour the oil into the base of the tagine and heat for a few minutes on a medium heat.Brown the meat in small quantities without letting it go too brown, season and remove from the pan.The legendary Moroccan meat tagine with caramelised prunes is finally on the blog. • To serve, place the lamb shank and the onion sauce in a plate, arrange the prunes and the syrup (from Garnish with toasted sesame seeds or chopped roasted almonds.Enjoy with a side of couscous or.
