LAMB TAGINE WITH DRIED PRUNES AND ALMONDS

Spend some quality time with Dad this Father’s Day and prepare him this delicious tagine recipe – if he’s into cooking, why not prepare it together? It’s bursting with flavour, and utterly delicious. A guaranteed success!

COOKING TIME: 45 minutes
SERVES: 6

INGREDIENTS

  • 1.2 kg lamb shoulder, cut into pieces
  • 500 g dried prunes
  • 150 g whole almonds
  • 2 tablespoons sesame seeds
  • 4 hard boiled eggs
  • 3 chopped onions
  • 4 cloves of garlic, minced
  • 2 teaspoons of cinnamon
  • 4 cinnamon sticks
  • 1 teaspoon of ginger (fresh or dried)
  • 1 teaspoon of cumin
  • 1/2 teaspoon of saffron
  • 1 teaspoon of flat parsley, chopped
  • 1 teaspoon of coriander / cilandro, chopped
  • 4 tablespoons groundnut peanut oil
  • 1 tablespoon butter
  • 4 tablespoons caster sugar
  • Salt, pepper

METHOD

1. Fry the pieces of lamb in the oil and butter in the tagine, adding the onions, garlic, half the powdered cinnamon, ginger, saffron, cumin, parsley, coriander / cilandro, salt and pepper.
2. Add 3 glasses of water when the meat is golden, cover and cook for 45 minutes.
3. Add a little water during cooking if necessary. Stir regularly.
4. During this time, fry the sesame seeds in a pan without any oil.
5. Cook the almonds in boiling water for 15 mins, take off the outerskin and fry them in a little oil until golden.
6. After 30 minutes, pour a little sauce from the tagine into a saucepan and add the dried prunes, the rest of the powdered cinnamon, cinnamon sticks, sugar and a pinch of salt. Cover and cook for 15 minutes. Drain the prunes and remove the sticks of cinnamon.
7. Once the meat in the tagine is cooked and the sauce has reduced, add the prunes and sprinkle the sesame seeds and almonds over the top. Cut the boiled eggs in half and arrange them around the edge and serve.

 

Adapted from a recipe from Emile Henry.

 

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