How to Prepare Speedy Lamb tagine with prunes and almonds

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, lamb tagine with prunes and almonds. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Here is my favourite tagine recipe, Moroccan lamb tagine with Prunes and Almonds, which I learnt to make in Marrakech, Morocco. There you go - a beautiful lamb and prune tagine. Serve with fluffy couscous and top with fresh cilantro and toasted, slivered almonds! Stir in the honey and sprinkle orange flower water.

Lamb tagine with prunes and almonds is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Lamb tagine with prunes and almonds is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have lamb tagine with prunes and almonds using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Lamb tagine with prunes and almonds:

1. Get 1 large onion
2. Make ready 400 g lamb shoulder (diced)
3. Take Salt and pepper
4. Take 1 tbsp plain flour
5. Make ready 2.5 heaped tsp ras el hanout
6. Get 3 tomatoes
7. Make ready 0.5 tsp cayenne chilli pepper
8. Prepare 1 tin prunes (pitted is easier)
9. Get Whole blanched almonds
10. Make ready Sesame seeds (optional)

Cover the pot tightly with foil and then with a lid. Sprinkle the tagine with the toasted 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. Cut the shoulder of lamb into chunks.

Instructions to make Lamb tagine with prunes and almonds:

1. Chop the onion into large chunks.
2. Fry the onion slowly over a low heat until soft, translucent and starting to brown.
3. Add cooked onion to bottom of a tagine or deep oven-proof casserole dish with a lid.
4. Season lamb well with salt and pepper and then dust with flour.
5. Fry the lamb in the now empty onion pan, While moving regularly until browned all over.
6. While the lamb browns, cut the tomatoes into 0.5cm slices. Layer the tomatoes over the onions in the tagine pot.
7. Mix 3tsp ras el hanout and 0.5tsp cayenne chilli pepper with approx 100ml cold water.
8. Once the lamb is browned, layer it over the tomatoes, pouring all the spice mix over the meat.
9. Place the lid on the pot, and put in a low oven (around 140c) for 90 minutes.
10. 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.
11. Toast a few spoonfuls of sesame seeds in a dry frying pan until golden. Sprinkle these over the dish and serve.

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. Cut the shoulder of lamb into chunks. Peel and slice the onions and garlic. Toast the almonds with a tiny bit of oil in a separate pan. Pour the oil into the base of the tagine and heat for a few minutes on a medium heat.

So that’s going to wrap it up for this exceptional food lamb tagine with prunes and almonds recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!