How to Refreshing At Home Lamb tagine with prunes and almonds

How to Refreshing At Home Lamb tagine with prunes and almonds Delicious, fresh and tasty.

Lamb tagine with prunes and almonds. Garnish with almonds and flat-leafed parsley. Try more of our best tagine recipes. Turkey tagine This Moroccan lamb tagine with prunes and almonds recipe comes to you direct from our Marrakesh kitchen.

The key to obtaining maximum flavor is the ginger and onion paste in which the cubes of lamb are fried.

Add the relevant spices, prunes and top of with almonds.

Works well with rice, couscous, quinoa and more.

You can cook Lamb tagine with prunes and almonds using 10 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Lamb tagine with prunes and almonds

1. You need 1 of large onion.

2. Prepare 400 g of lamb shoulder (diced).

3. Prepare of Salt and pepper.

4. Prepare 1 tbsp of plain flour.

5. It’s 2.5 of heaped tsp ras el hanout.

6. You need 3 of tomatoes.

7. Prepare 0.5 tsp of cayenne chilli pepper.

8. Prepare 1 tin of prunes (pitted is easier).

9. It’s of Whole blanched almonds.

10. It’s of Sesame seeds (optional).

Great recipe for Lamb tagine with prunes and almonds.

We love the rose petal scent from the ras el hanout, paired with a nice rounded chilli kick and that melt-in-your-mouth lamb.

Ideal served with lemon, honey and coriander cous cous.

Reheat the prune juice and brown the drained lamb in the prune juice until glazed on all sides.

Lamb tagine with prunes and almonds instructions

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..

Return the lamb to the tagine and add the prunes.

When ready to serve: Skim the fat off the meat juice and pour the juice over the meat and prunes.

Decorate with toasted almonds and sesame seeds and serve.

This works well in a smaller tagine.

Serve it with a soft flat bread (pita would work if you are not making it).