Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare 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.
Lamb tagine with prunes and almonds is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Lamb tagine with prunes and almonds is something which I’ve loved my entire life.
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. Prep work is minimal, making it a perfect. There you go - a beautiful lamb and prune tagine.
To begin with this 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 can achieve it.
The ingredients needed to make Lamb tagine with prunes and almonds:
- Prepare 1 large onion
- Get 400 g lamb shoulder (diced)
- Take Salt and pepper
- Get 1 tbsp plain flour
- Make ready 2.5 heaped tsp ras el hanout
- Get 3 tomatoes
- Take 0.5 tsp cayenne chilli pepper
- Make ready 1 tin prunes (pitted is easier)
- Make ready Whole blanched almonds
- Make ready Sesame seeds (optional)
Add the onions and garlic and fry until they begin to colour. Stir in the ginger, saffron, cinnamon sticks and coriander seeds. Stir in the honey, turmeric, cinnamon, mace, and prunes. Cover the pot tightly with foil and then with a lid.
Steps 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.
Sprinkle the tagine with the toasted 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. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Lamb Tagine from Delish.com is a well-spiced Moroccan delight. Don't write off making a tagine if you don't own a tagine pot.
So that’s going to wrap this up with this special food lamb tagine with prunes and almonds recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
