The lamb tagine with prunes is a traditional Arab dish that delights with its unique flavors and aromas. Prepared patiently and carefully in a clay pot, it combines the succulence of lamb with the sweetness of prunes and the exotic touch of ginger and almonds. A feast for the senses.
The lamb tagine with prunes is a dish that perfectly combines the juiciness of lamb with the sweetness of prunes.
The aromas of parsley, cilantro, ginger, and saffron blend into a unique symphony of flavors.
Dried prunes, cinnamon, and honey add a sweet and aromatic touch that will delight all diners.
Lamb Tagine with Prunes
Ingredients
1 kilogram of Lamb leg in pieces
250 grams of Dried prunes
200 grams of Almonds
100 grams of Parsley
100 grams of Cilantro
50 grams of Toasted sesame seeds
2 Chopped garlic cloves
1 Chopped large onion
150 grams of Ginger
2 grams of Saffron threads
3 tablespoons of Orange blossom water
1 tablespoon of Cinnamon
2 tablespoons of Honey
500 milliliters of Beef broth
Olive oil
1 pinch of Salt
Preparation
Step 1 : To prepare this exquisite dish, first place the lamb in a clay pot over low heat.
Step 2 : Lid Brown the lamb with a little olive oil, then remove it from the pot and set aside.
Step 3 : In the same pot, sauté the onion and garlic with a little olive oil.
Step 4 : Next, add the parsley, cilantro, ginger, and saffron threads, stir and sauté.
Step 5 : Put the lamb back in the pot and add the orange blossom water and beef broth.
Step 6 : Stir and let it cook for 30 to 40 minutes, until the lamb is tender.
Step 7 : In a separate pan, toast the almonds and add them to the pot.
Step 8 : Then, add the prunes, cinnamon, and honey.
Step 9 : Stir and cook for another 5 minutes.
Step 10 : Finally, remove the pot from the heat and sprinkle with toasted sesame seeds before serving directly at the table.
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