Moroccan lamb tagine with prunes

    1 hour 15 min

    A delicious Moroccan lamb tagine that's cooked slowly and tastes both sweet and savoury, with prunes and almonds.

    17 people made this

    Serves: 4 

    • 250g prunes
    • 500g lamb
    • 2 teaspoons ground cinnamon
    • 1 onion, sliced
    • 80g butter
    • salt and pepper
    • 5 tablespoons honey
    • 1 tablespoon ground cinnamon
    • 100g shelled almonds
    • 3 tablespoon olive oil
    • sesame seeds

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Soak the prunes in water for 30 minutes. Cut the lamb into 5 or 6 pieces. Put the meat in a saucepan with the 2 teaspoons cinnamon, the sliced onion, butter, a pinch of salt and 1 glass of water. Cover and cook slowly for one hour. Remove the lamb, set it aside and keep it warm.
    2. Squeeze out the prunes and put them into a pan along with 5 tablespoons honey, 1 tablespoon cinnamon and caramelize over a moderate flame.
    3. Toast the almonds in the pan with olive oil and toast the sesame seeds in the oven.
    4. Serve the meat with the prune sauce and garnished with the amonds and sesame seeds.

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     -  19 Sep 2011