Recipe of Ultimate Lamb tagine with prunes and almonds

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lamb tagine with prunes and almonds. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Here is my favourite tagine recipe, Moroccan lamb tagine with Prunes and Almonds, which I learnt to make in Marrakech, Morocco. 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. Stir in the honey, turmeric, cinnamon, mace, and prunes.

Lamb tagine with prunes and almonds is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Lamb tagine with prunes and almonds is something which I’ve loved my entire life. They are fine and they look fantastic.

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

Otherwise, if you're like me, a tad lazy and like to do batch cooking. Place prunes, sugar, cinnamon and water in a pan. Simmer gently until the prunes caramelize. Cut eggs in half or slice and arrange all on top of the tagine before serving.

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.

Simmer gently until the prunes caramelize. Cut eggs in half or slice and arrange all on top of the tagine before serving. Serve with soft flat bread (pita will work) and no utensils – use the. 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! 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.

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