Lamb tagine with prunes (steps and video)

Ingredients

• 1.1 lb lamb
• 1 onion (1 cup chopped)
• Olive oil to taste
• 1 tsp ground ginger
• Saffron (a pinch)
• Salt to taste
• Black pepper to taste
• 1 garlic clove
• Parsley to taste
• Fresh coriander (cilantro) to taste
• ⅔ cup water (150 ml)
• 1 cinnamon stick

For the prunes:

• 1.1 lb pitted prunes
• 2 tsp butter
• ½ cup water
• 2 tbsp sugar
• 1 pinch salt
• ¾ cup blanched almonds
• 1 tbsp sesame seeds

Materials

• Tagine or large casserole dish

Preparation

• In a skillet, sauté the sliced onion and pieces of lamb until they are browned;
• Put everything in the tagine dish, add salt, pepper, ginger, saffron, chopped herbs, the cinnamon stick, and water.
  
• Mix, cover, and let cook on low heat for 1 hour and 30 minutes.
  After 1 hour of cooking, prepare the prunes.
• In a saucepan, put the butter, sugar, salt, and water. When the mixture boils, add the prunes. Mix, cover, and let cook on low heat for 15 minutes.
  
• After this time, add the prunes and their juice to the tagine. Also add the almonds and sesame seeds. Mix, cover, and let cook for another 20 minutes.
• And there you have it, your lamb tagine with prunes is ready!
  

Observations

Lamb: if you don't like this meat, replace it with veal.
Prunes: you can also replace them with dried apricots.

Cookware

Questions

Photos of members who cooked this recipe