How to Make Homemade Lamb tagine with prunes and almonds

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare 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 unique. 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! Otherwise, if you're like me, a tad lazy and like to do batch cooking.

Lamb tagine with prunes and almonds is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Lamb tagine with prunes and almonds is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook 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. Prepare large onion
2. Make ready lamb shoulder (diced)
3. Prepare Salt and pepper
4. Take plain flour
5. Make ready heaped tsp ras el hanout
6. Get tomatoes
7. Take cayenne chilli pepper
8. Make ready prunes (pitted is easier)
9. Make ready Whole blanched almonds
10. Get Sesame seeds (optional)

The luscious combination of lamb and prunes here produces a slightly sticky but complex sweet sauce that's perfect with steamed couscous or crusty bread. Lamb and prune tagine is so rich and tempting and this recipe has a splash of aromatic orange blossom water to transport you to the souk! Stir in the honey and sprinkle the tagine with orange flower water and serve hot. 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.

Stir in the honey and sprinkle the tagine with orange flower water and serve hot. 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. 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.

So that is going to wrap this up with this special food lamb tagine with prunes and almonds recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!