Lamb And Prune Tagine
From inmaculada 16 years ago
- 120 minutes to make
- Serves 6
DELICIOUS¡¡ lamb recipe with a surprising and exotic mix of sweetness from prunes and spices that match perfectly with the lamb. Moroccan recipe, traditionally cooked in the "TAGINE" pot, made of clay, thus the name of the dish, but I used a cast iron pan since I do not have a Tagine pot and the result was great. Read more See less
Ingredients
- 2 Tbsp virgin olive oil shopping list
- 2 large onions, thinly sliced shopping list
- 2 pounds shoulder of lamb, cut into bite pieces shopping list
- 1 stick cinnamon shopping list
- ½ teaspoon turmeric shopping list
- 1 teaspoon pepper shopping list
- 2 cups water shopping list
- 1 to 2 tsp salt shopping list
- 2 cups dry prunes shopping list
- 1 teaspoon powdered cinnamon shopping list
- 3 tablespoons honey shopping list
How to make it
- In a large pan, cook onions in 2 tablespoons oil for about 3 minutes, stirring from time to time with a wooden spoon.
- Add meat, cinnamon stick, turmeric and pepper, stir carefully.
- Add water, bring to boil, then cover, lower heat and leave to simmer for at least an hour. Salt.
- Wash prunes and add to dish. Leave to cook over a low heat for 30 minutes.
- Mix honey and powdered cinnamon together, pour into pan and leave for another 15 minutes. Stir well, but do not cover.
- Serve tagine piping hot, over couscous or in a separate serving dish.
Ingredients
Close
Adding spices
Close
Boiling
Close
Served over couscous
Close
closer view
Close
Another view
Close
The Rating
Reviewed by 3 people-
Wonderful, I love lamb (if you couldn't guess) and prunes too. And I recently got a clay oven dish with a lid. Now I know what to put into it. Great pictures again too!
legoflamb
in New York loved it
-
Lamb what am , my friend there is no better! Thanks,Joymarie
mystic_river1
in Bradenton loved it
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "