Recipe: Appetizing Lamb tagine with prunes and almonds

Lamb tagine with prunes and almonds. Beef or lamb with prunes is a classic sweet and savory Moroccan dish that combines dried prunes and meat with the fragrant spices of ginger, saffron Of course, no special occasion is needed in order for a tagine of lamb with prunes to appear on the table. Prep work is minimal, making it a perfect. There you go - a beautiful lamb and prune tagine.

Lamb tagine with prunes and almonds Serve on a bed of fluffy couscous, and top with cilantro. Be sure to serve your guests this delicious lamb tagine with prune and almonds - they won't be disappointed! Stir in the honey, turmeric, cinnamon, mace, and prunes. You can cook Lamb tagine with prunes and almonds using 10 ingredients and 11 steps. Here is how you cook that.

Ingredients of Lamb tagine with prunes and almonds

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

Cover the pot tightly with foil and then with a lid. Sprinkle the tagine with the toasted almonds. Add the almonds and cook stirring, until they turn golden. Add the onions and garlic and fry until they begin to colour.

Lamb tagine with prunes and almonds step by step

  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..

Stir in the ginger, saffron, cinnamon sticks and coriander seeds. 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. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Place prunes, sugar, cinnamon and water in a pan. Simmer gently until the prunes caramelize.

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