Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lamb tagine with prunes and almonds. It is one of my favorites food recipes. For mine, I’m gonna make it a little 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. While tagines (also written as tajine) are mostly made with meat, we had a tagine with pulpo (octopus) that was sublime in Essaouria. This authentic lamb tagine recipe will take you to slow-cooked perfection in six simple steps - just kick back and let it do its thing.

Lamb tagine with prunes and almonds is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Lamb tagine with prunes and almonds is something that I have loved my entire life. They’re nice and they look fantastic.

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

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

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

Serve on a bed of fluffy couscous, and top with cilantro. 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. Beef or lamb with prunes is a classic sweet and savory Moroccan dish that combines dried prunes and meat with the fragrant Of course, no special occasion is needed in order for a tagine of lamb with prunes to appear on the table.

Steps 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.

If desired, garnish with sesame seeds and/or fried almonds. 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. Pour the oil into the base of the tagine and heat for a few minutes on a medium heat.

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