Lamb tagine with prunes (steps and video)

Ingredients

• 500 g lamb
• 1 onion
• Olive oil
• 1 tsp ground ginger
• Saffron
• Salt
• Pepper
• 1 garlic clove
• Parsley
• Coriander
• 150 ml water
• 1 cinnamon stick

For the prunes:

• 500 g pitted prunes
• 10 g butter
• 120 ml water
• 2 tbsp sugar
• Salt
• 100 g blanched almonds
• 1 tbsp sesame seeds

Materials

• Tagine or large Dutch oven

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 cook over low heat for 1 hour and 30 minutes.
  After 1 hour of cooking, prepare the prunes.
• In a saucepan, combine the butter, sugar, salt, and water. When the mixture comes to a boil, add the prunes. Mix, cover, and cook over low heat for 15 minutes.
  
• After this time, add the prunes and their cooking liquid to the tagine. Add the almonds and sesame seeds as well. Mix, cover, and 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