Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lamb tagine with prunes and almonds. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Lamb tagine with prunes and almonds is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Lamb tagine with prunes and almonds is something which I’ve loved my entire life. They’re fine and they look fantastic.
Here is my favourite tagine recipe, Moroccan lamb tagine with Prunes and Almonds, which I learnt to make in Marrakech, Morocco. This authentic lamb tagine recipe will take you to slow-cooked perfection in six simple steps - just kick back and let it do its thing. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook lamb tagine with prunes and almonds using 10 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Lamb tagine with prunes and almonds:
- Take 1 large onion
- Take 400 g lamb shoulder (diced)
- Take Salt and pepper
- Make ready 1 tbsp plain flour
- Make ready 2.5 heaped tsp ras el hanout
- Take 3 tomatoes
- Prepare 0.5 tsp cayenne chilli pepper
- Take 1 tin prunes (pitted is easier)
- Take Whole blanched almonds
- Prepare Sesame seeds (optional)
Be sure to serve your guests this delicious lamb tagine with prune and almonds - they won't be disappointed! Garnish with almonds and flat-leafed parsley. The legendary Moroccan meat tagine with caramelised prunes is finally on the blog. • To serve, place the lamb shank and the onion sauce in a plate, arrange the prunes and the syrup (from Garnish with toasted sesame seeds or chopped roasted almonds. Beef or lamb with prunes is a classic sweet and savory Moroccan dish that combines dried prunes and meat with the fragrant spices of ginger, saffron Of course, no special occasion is needed in order for a tagine of lamb with prunes to appear on the table.
Steps to make Lamb tagine with prunes and almonds:
- Chop the onion into large chunks.
- Fry the onion slowly over a low heat until soft, translucent and starting to brown.
- Add cooked onion to bottom of a tagine or deep oven-proof casserole dish with a lid.
- Season lamb well with salt and pepper and then dust with flour.
- Fry the lamb in the now empty onion pan, While moving regularly until browned all over.
- While the lamb browns, cut the tomatoes into 0.5cm slices. Layer the tomatoes over the onions in the tagine pot.
- Mix 3tsp ras el hanout and 0.5tsp cayenne chilli pepper with approx 100ml cold water.
- Once the lamb is browned, layer it over the tomatoes, pouring all the spice mix over the meat.
- Place the lid on the pot, and put in a low oven (around 140c) for 90 minutes.
- Take 10 - 12 pitted prunes and place a blanched almond inside each one. Add these to the top of the tagine after 90 minutes in the oven, the return to the oven (still covered) for a further 20 minutes.
- Toast a few spoonfuls of sesame seeds in a dry frying pan until golden. Sprinkle these over the dish and serve.
Prep work is minimal, making it a perfect. Cut the onions into large semi-rings. Pour the oil into the bowl. Add the almonds and cook stirring, until they turn golden. Add the onions and garlic and fry until they begin to colour.
So that is going to wrap this up with this exceptional food lamb tagine with prunes and almonds recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
