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lamb meat moroccan north african one pot prunes recipe spanish spices tagine

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Lamb Tagine with Prunes

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Preparation Time: 15 minutes
Cooking time: 120 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 6
This recipe has been visited 9871 times

Ingredients:

Metric Imperial

1 kg(s) boned shoulder of lamb

salt

2 tsp(s) ground black pepper

1 tsp(s) ground ginger

2 garlic cloves, crushed

1 large onion

small bunch parsley

4 tbsp(s) sunflower oil

500 gm(s) prunes

2 tsp(s) cinnamon

2 tbsp(s) orange blossom water

3 tbsp(s) honey

1 tbsp(s) sesame seeds

175 gm(s) blanched almonds

Moroccan/Spanish lamb stew with spices and prunes

Posted by: Alison P on 31 December 2007

Click here to view Alison P's Cookery Book

Cooking Steps:

Cut the lamb into large pieces and put it in a pan (best to use a heavy casserole dish) with the salt, pepper, ginger, garlic, onion, parsley and 3 tablespoons of the oil. Add enough water to cover and simmer covered for about 1 1/2 hours or until the lamb is very tender.
Add the prunes (use the ready to eat kind) and cinnamon and cook for another 15 minutes. then add the honey and the orange blossom water (you can skip this ingredient if it is hard to find). Cook for a few minutes more until the sauce is quite thick and reduced. Just before you serve it toast the sesame seeds and the blanched almonds in the remaining oil and sprinkle over the tagine. Good with couscous.