Hey everyone, I hope you are having an amazing day today. Today, we’re going 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 unique. 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. There you go - a beautiful lamb and prune tagine. Serve with fluffy couscous and top with fresh cilantro and toasted, slivered almonds!

Lamb tagine with prunes and almonds is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Lamb tagine with prunes and almonds is something that I’ve loved my whole life.

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

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

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

Garnish with almonds and flat-leafed parsley. Add the almonds and cook stirring, until they turn golden. Add the onions and garlic and fry until they begin to colour. Stir in the ginger, saffron, cinnamon sticks and coriander seeds.

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.

The legendary Moroccan meat tagine with caramelised prunes is finally on the blog. • To serve, place the lamb shank and the onion sauce in a plate, arrange the prunes and the syrup (from Garnish with toasted sesame seeds or chopped roasted almonds. Enjoy with a side of couscous or. 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.

So that is going to wrap this 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 at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!