Lamb Tagine with Prunes and Almonds
This sweet-and-savory tagine recipe is a true gem of Moroccan cuisine, often served on special occasions and religious feasts. The melting lamb, candied prunes, and crunchy almonds create a harmony of textures and flavors that evokes the souks of Marrakech. Wondering how to achieve an authentic tagine? The secret lies in slow cooking over low heat and balancing spices like cinnamon and saffron. Don't forget that the traditional tagine is cooked in a clay pot, but a regular pot works perfectly. This fragrant sweetness will delight your guests and transport you straight to the heart of the Orient. Get ready for moments of pure gourmet bliss!
Ingredients
- Lamb leg cut into pieces1.5 kg
- Sliced onions2 large
- Chopped garlic4 cloves
- Pitted prunes300 g
- Whole almonds100 g
- Honey2 tablespoons
- Cinnamon sticks2
- Ground ginger1 teaspoon
- Saffron (or turmeric)1 pinch
- Olive oil3 tablespoons
- Salt, pepperto taste
- Ground cinnamonfor sprinkling
- Toasted sesame seedsfor garnish
Instructions
- 1
In a large tagine or pot, heat the olive oil and brown the lamb pieces on all sides with the onions and garlic.
- 2
Add ginger, saffron, cinnamon stick, salt and pepper. Cover with water and cover. Simmer over low heat for 1h30 until the meat is tender.
- 3
Meanwhile, soak the prunes in warm water. Toast the almonds in a dry pan and set aside.
- 4
Once the meat is cooked, remove it and set aside. Strain the sauce and return it to the tagine with the honey. Let it reduce for 10 minutes.
- 5
Add the drained prunes and the meat. Simmer for another 15 minutes to blend the flavors.
- 6
Arrange on a dish, sprinkle with almonds, sesame and cinnamon. Serve hot with a nice couscous.
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