How to Prepare Any-night-of-the-week Lamb tagine with prunes and almonds

Hello everybody, hope you’re having an amazing 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. This time, I am going to 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 favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Lamb tagine with prunes and almonds is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must 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 it.

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

1. Prepare 1 large onion
2. Make ready 400 g lamb shoulder (diced)
3. Make ready Salt and pepper
4. Get 1 tbsp plain flour
5. Make ready 2.5 heaped tsp ras el hanout
6. Get 3 tomatoes
7. Take 0.5 tsp cayenne chilli pepper
8. Take 1 tin prunes (pitted is easier)
9. Take Whole blanched almonds
10. Take 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. 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. Pour the oil into the base of the tagine and heat for a few minutes on a medium heat.

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. Pour the oil into the base of the tagine and heat for a few minutes on a medium heat. Brown the meat in small quantities without letting it go too brown, season and remove from the pan. Cut the shoulder of lamb into chunks. Peel and slice the onions and garlic.

So that’s going to wrap it up for this exceptional food lamb tagine with prunes and almonds recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!