Tagine of Lamb with Prunes and Almonds Recipe

Name: Tagine of Lamb with Prunes and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds boned shoulder or neck fillet of lamb; 4 tablespoons sunflower oil; 1 large onion, chopped finely or grated; 2 garlic cloves, chopped; 1 teaspoon ground ginger; 1/2 teaspoon saffron threads; Salt and plenty of black pepper; 2 teaspoons ground cinnamon; 3/4 pound (about 2 cups) prunes (see above); To garnish: 1/2 cup blanched almonds; 3 tablespoons sesame seeds (optional)

Servings: persons

3 pounds boned shoulder or neck fillet of lamb
4 tablespoons sunflower oil
1 large onion, chopped finely or grated
2 garlic cloves, chopped
1 teaspoon ground ginger
1/2 teaspoon saffron threads
Salt and plenty of black pepper
2 teaspoons ground cinnamon
3/4 pound (about 2 cups) prunes (see above)
To garnish: 1/2 cup blanched almonds; 3 tablespoons sesame seeds (optional)

1
Trim any excess fat from the lamb and cut it into 6 or 8 pieces.
2
Put the meat in a pan with 3 tablespoons of the oil, onion, garlic, ginger, saffron, salt, pepper, and 1 teaspoon cinnamon.
3
Cover with water and simmer gently, with the lid on, for 1 1/2 to 2 hours, until the meat is very tender, adding water to keep it covered.
4
Add the prunes and the remaining cinnamon.
5
Stir well, adjust the seasoning, and simmer, uncovered, for 30 minutes more, until the sauce is reduced and thickened.
6
Fry the almonds in the remaining tablespoon of oil until they are lightly colored, and sprinkle these over the meat before serving.
7
If you wish, you can also garnish with lightly toasted sesame seeds.
8
Put the almonds in with the meat from the start of the cooking.
9
They will become soft.
10
Add 1 to 2 tablespoons clear honey at the same time as the prunes.

1179

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 10 ingredients. The key ingredients include: 3 pounds boned shoulder or neck fillet of lamb, 4 tablespoons sunflower oil, 1 large onion, chopped finely or grated, 2 garlic cloves, chopped, and more.

Yes, Tagine of Lamb with Prunes and Almonds 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.

Tagine of Lamb with Prunes and Almonds

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