Lamb Tagine with Prunes
DESCRIPTION
INGREDIENTS
- 3 lbs lamb shoulder roast (cubed)
- 1 lb prunes
- 3 oz almonds (blanched and fried)
- 3 tbsp olive oil
- 2 medium onions (peeled and minced)
- 3 cloves garlic (peeled and minced)
- 2 cinnamon sticks
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 pinch saffron
- 1/2 cup sesame seeds (grilled lightly)
- 5 tbsp sugar
- 1 tsp salt
- 3 cups water
INSTRUCTIONS
- Put the meat in a saucepan, add salt, oil, cinnamon sticks, ginger, saffron, 1 onion and garlic, stir and set aside for 10 minutes to marinade.
- Cover with water and cook at medium heat for 20 minutes.
- In another saucepan, stew the prunes in water. Add 3 tbsp of sugar and the ground cinnamon and simmer.
- Add the lamb, second onion, the rest of the sugar, cover and cook for an additional 15 minutes.
- Display the meat and prunes in a platter, pour the sauce over them, and decorate with the almonds and sprinkle with sesame seeds.
Notes
Note: If you don't own a tagine, you can always use a slow cooker, Dutch oven or pot.
French: TAGINE DE MOUTON AUX PRUNEAUX
DID YOU MAKE THIS RECIPE?Tag me @gokoshercowboy and hashtag it #gokoshercowboy
