Lamb Tagine With Prunes And Cinnamon Recipe

Name: Lamb Tagine With Prunes And Cinnamon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb boneless lamb shoulder, cut into 1 1/2-inch pieces; 1 medium red onion, halved and thinly sliced; 3 tablespoons plus 1/4 cup olive oil, divided; 3 (3-inch) cinnamon sticks; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon turmeric; 1 pinch saffron threads; 1 tablespoon white wine or water; About 2 1/2 cups water; 1/2 lb prunes (about 2 cups); 3 tablespoons mild honey; 1 tablespoon sesame seeds; 1/2 cup whole blanched almonds

Servings: persons

2 1/2 lb boneless lamb shoulder, cut into 1 1/2-inch pieces
1 medium red onion, halved and thinly sliced
3 tablespoons plus 1/4 cup olive oil, divided
3 (3-inch) cinnamon sticks
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon turmeric
1 pinch saffron threads
1 tablespoon white wine or water
About 2 1/2 cups water
1/2 lb prunes (about 2 cups)
3 tablespoons mild honey
1 tablespoon sesame seeds
1/2 cup whole blanched almonds

1
Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot.
2
Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute. Add wine to pot, then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.
3
Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.
4
Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.
5
Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden. Drain on paper towels. Serve
6
sprinkled with sesame seeds and almonds.

1293

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 14 ingredients. The key ingredients include: 2 1/2 lb boneless lamb shoulder, cut into 1 1/2-inch pieces, 1 medium red onion, halved and thinly sliced, 3 tablespoons plus 1/4 cup olive oil, divided, 3 (3-inch) cinnamon sticks, and more.

Yes, Lamb Tagine With Prunes And Cinnamon 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 Cinnamon

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