Lamb Tagine with Prunes and Carrots Recipe

Name: Lamb Tagine with Prunes and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons pure olive oil; 3 pounds meaty lamb neck and shoulder, cut into 1 1/2-inch cubes; Kosher salt; 3 large carrots, cut into 1 1/2-inch lengths; 2 medium onions, halved and thinly sliced; 3 garlic cloves, finely chopped; 1 teaspoon ground ginger; 1 teaspoon cinnamon; 1/2 teaspoon ground cumin; Pinch of saffron threads, crumbled; 2 cups water; 1 cup pitted prunes (6 ounces); 3 tablespoons fresh lemon juice; Freshly ground pepper; 1/4 cup coarsely chopped cilantro

Servings: persons

2 tablespoons pure olive oil
3 pounds meaty lamb neck and shoulder, cut into 1 1/2-inch cubes
Kosher salt
3 large carrots, cut into 1 1/2-inch lengths
2 medium onions, halved and thinly sliced
3 garlic cloves, finely chopped
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cumin
Pinch of saffron threads, crumbled
2 cups water
1 cup pitted prunes (6 ounces)
3 tablespoons fresh lemon juice
Freshly ground pepper
1/4 cup coarsely chopped cilantro

1
Heat the olive oil in a medium enameled cast-iron casserole.
2
Add the lamb in 2 batches, season with salt and brown lightly on all sides over moderately high heat, about 12 minutes; transfer to a plate.
3
Add the carrots, onions and garlic to the casserole and cook over moderately low heat, stirring, until the onions are softened but not browned, about 5 minutes.
4
Add the ginger, cinnamon, cumin and saffron and cook, stirring occasionally, until fragrant, about 3 minutes.
5
Gradually stir in the water, scraping up the browned juices from the bottom of the pan.
6
Add the lamb, cover and bring to a boil.
7
Reduce the heat to low and cook for 1 hour and 40 minutes.
8
Add the prunes and continue cooking until the meat is very tender, about 20 minutes longer.
9
Tilt the casserole and skim the fat from the sauce.
10
Stir in the lemon juice and season with salt and pepper.
11
Sprinkle with the cilantro and serve.

1238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons pure olive oil, 3 pounds meaty lamb neck and shoulder, cut into 1 1/2-inch cubes, Kosher salt, 3 large carrots, cut into 1 1/2-inch lengths, and more.

Yes, Lamb Tagine with Prunes and Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Tagine with Prunes and Carrots

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