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Moroccan Lamb Tagine With Prunes and Ginger

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 2

Metric Cups
  • 500 grams lamb
  • 250 grams prunes
  • 100 grams almonds (shelled)
  • 1 onion
  • 2 tablespoons honey
  • 2 tablespoons ground cinnamon
  • sesame seeds
  • salt
  • pepper
  • 80 grams butter
  • olive oil
  • 18 ounces lamb
  • 9 ounces pitted prunes
  • 4 ounces almonds (shelled)
  • 1 onion
  • 2 tablespoons honey
  • 2 tablespoons ground cinnamon
  • sesame seeds
  • salt
  • pepper
  • 3 ounces butter
  • olive oil

Method

Moroccan Lamb Tagine With Prunes and Ginger is a community recipe submitted by marocgourmet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Soak the prunes in water for 30 minutes. Cut the lamb into 5 or 6 pieces. Put the meat in a saucepan with the ground cinnamon, the sliced onion, butter, a pinch of salt and 1 glass of water. Cover and cook slowly for one hour. Remove the lamb, set it aside and keep it warm.
  • Squeeze out the prunes and put them into a pan along with 5 tablespoons honey, 1 tablespoon ground cinnamon and caramelize over a moderate flame.
  • Toast the almonds in skillet with 3 tablespoons olive oil and toast the sesame seeds in the oven.
  • Soak the pitted prunes in water for 30 minutes. Cut the lamb into 5 or 6 pieces. Put the meat in a saucepan with the ground cinnamon, the sliced onion, butter, a pinch of salt and 1 glass of water. Cover and cook slowly for one hour. Remove the lamb, set it aside and keep it warm.
  • Squeeze out the pitted prunes and put them into a pan along with 5 tablespoons honey, 1 tablespoon ground cinnamon and caramelize over a moderate flame.
  • Toast the almonds in skillet with 3 tablespoons olive oil and toast the sesame seeds in the oven.
  • Tell us what you think