Step-by-Step Guide to Prepare Perfect Lamb tagine with prunes and almonds

Lamb tagine with prunes and almonds. This Moroccan lamb tagine with prunes and almonds recipe comes to you direct from our Marrakesh kitchen. A Moroccan tagine is essentially a slow-cooked stew made from meat, generally lamb or chicken, but can contain anything from duck to fish. This Moroccan lamb tagine with prunes and almonds recipe was made here in our Marrakech Fry the lamb on each side in the rest of the ghee.

Toast a few spoonfuls of sesame seeds in a dry frying pan until golden. Sprinkle these over the dish and serve. There you go – a beautiful lamb and prune tagine.

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, lamb tagine with prunes and almonds. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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

This Moroccan lamb tagine with prunes and almonds recipe comes to you direct from our Marrakesh kitchen. A Moroccan tagine is essentially a slow-cooked stew made from meat, generally lamb or chicken, but can contain anything from duck to fish. This Moroccan lamb tagine with prunes and almonds recipe was made here in our Marrakech Fry the lamb on each side in the rest of the ghee.

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

The ingredients needed to make Lamb tagine with prunes and almonds:

1. {Get 1 of large onion.
2. {Take 400 g of lamb shoulder (diced).
3. {Get of Salt and pepper.
4. {Get 1 tbsp of plain flour.
5. {Get 2.5 of heaped tsp ras el hanout.
6. {Get 3 of tomatoes.
7. {Take 0.5 tsp of cayenne chilli pepper.
8. {Take 1 tin of prunes (pitted is easier).
9. {Take of Whole blanched almonds.
10. {Get of Sesame seeds (optional).

Serve with fluffy couscous and top with fresh cilantro and toasted, slivered almonds! Place prunes, sugar, cinnamon and water in a pan. Simmer gently until the prunes caramelize. Cut eggs in half or slice and arrange all on top of the tagine before serving.

Steps 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..

From lamb shawarma to lamb koftas, from Turkish pizza to lamb tagine, I can't get enough of lamb cooked with Middle Eastern or North African flavours. Last year I shared a delicious recipe for lamb skewers with spices and raisin tabouleh and this year I chose a lovely lamb tagine with prunes and almonds that is very easy to whip up. Reheat the prune juice and brown the drained lamb in the prune juice until glazed on all sides. 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.

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