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

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, lamb tagine with prunes and almonds. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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.

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

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

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

Sprinkle the tagine with the toasted almonds. 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:
  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.

Be sure to serve your guests this delicious lamb tagine with prune and almonds - they won't be disappointed! 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. Place prunes, sugar, cinnamon and water in a pan. Simmer gently until the prunes caramelize.

So that is going to wrap this up with this exceptional food lamb tagine with prunes and almonds recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!