Ingredients
2 Tablespoons olive oil
2 Tablespoons blanched almonds
1 red onion chopped finely
2 garlic cloves minced
1 inch of ginger peeled and chopped finely
1 pinch saffron threads
2 cinnamon sticks
2 teaspoons coriander seeds crushed
1 lb. lamb from shoulder, leg, or shanks, trimmed and cubed
12 pitted prunes soaked for 1 hour and drained
6 dried apricots soaked for 1 hour and drained
4 strips of orange peel
2 tablespoons dark honey
salt and pepper to taste
a handful of Fresh Cilantro leaves chopped
Method
Heat the oil in a tagine, stir in the almonds and cook until golden.
Add in the onions, garlic and saute until translucent
Stir in the ginger, saffron, cinnamon sticks and coriander.
Add in the lamb and coat stirring well, saute for a minute of two.
Pour in enough water to cover the meat and bring it to a boil
Reduce heat to simmer and place the cover of the tagine and let cook for about an hour
Add in the prunes, apricots and orange peel, simmer for 20 more minutes covered
Add salt and pepper to taste
Stir in the honey and 1/2 of the chopped cilantro leaves, add a little water if necessary.
You want the sauce to be syrupy but not dry.
Simmer for 10 more minutes covered
adjust seasoning as necessary, garnish with cilantro and serve
Excellent with couscous or bread.

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