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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how 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 tasty. This will be really delicious.

Lamb tagine with prunes and almonds is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Lamb tagine with prunes and almonds is something which I have loved my entire life.

Fry the lamb on each side in the rest of the ghee. Add a little of the stock to the casserole and bring to the boil, scraping up the sediment from the bottom. Return the onion and carrot to the. This Moroccan lamb tagine with prunes and almonds recipe comes to you direct from our Marrakesh kitchen.

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

Sprinkle these over the dish and serve. Season and cover with lamb stock. Toast the almonds in a dry non-stick pan. Add to the casserole dish with the honey and prunes.

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.

Toast the almonds in a dry non-stick pan. Add to the casserole dish with the honey and prunes. 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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