Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, lamb tagine with prunes and almonds. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Lamb tagine with prunes and almonds is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Lamb tagine with prunes and almonds is something which I’ve loved my whole life.
There you go - a beautiful lamb and prune tagine. Serve with fluffy couscous and top with fresh cilantro and toasted, slivered almonds! Stir in the honey and sprinkle orange flower water.
To begin with this particular recipe, we must first prepare a few components. You can have lamb tagine with prunes and almonds using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Lamb tagine with prunes and almonds:
- Get 1 large onion
- Take 400 g lamb shoulder (diced)
- Prepare Salt and pepper
- Make ready 1 tbsp plain flour
- Get 2.5 heaped tsp ras el hanout
- Make ready 3 tomatoes
- Get 0.5 tsp cayenne chilli pepper
- Make ready 1 tin prunes (pitted is easier)
- Get Whole blanched almonds
- Get Sesame seeds (optional)
Garnish with almonds and flat-leafed parsley. 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.
Instructions 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.
Beef or lamb with prunes is a classic sweet and savory Moroccan dish that combines dried prunes and meat with the fragrant Of course, no special occasion is needed in order for a tagine of lamb with prunes to appear on the table. If desired, garnish with sesame seeds and/or fried almonds. 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. Place prunes, sugar, cinnamon and water in a pan. Simmer gently until the prunes caramelize.
So that is going to wrap it 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 at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
