top of page
Search

Lamb tagine with almonds, prunes, and apricots

Writer's picture: DAR RAFTIDAR RAFTI


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.




22 views0 comments

Recent Posts

See All

Comentarios


bottom of page