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Lamb tagine with prunes and almonds

We hope you got benefit from reading it, now let's go back to lamb tagine with prunes and almonds recipe. You can cook lamb tagine with prunes and almonds using 10 ingredients and 11 steps. Here is how you do that.

To make an unforgettable Lamb tagine with prunes and almonds, below are the materials required:

  1. You need 1 of large onion.
  2. Provide 400 g of lamb shoulder (diced).
  3. Prepare of Salt and pepper.
  4. You need 1 tbsp of plain flour.
  5. Get 2.5 of heaped tsp ras el hanout.
  6. Use 3 of tomatoes.
  7. Provide 0.5 tsp of cayenne chilli pepper.
  8. Get 1 tin of prunes (pitted is easier).
  9. Prepare of Whole blanched almonds.
  10. Prepare of Sesame seeds (optional).

After readying the materials, now you are ready to prepare your tasty Lamb tagine with prunes and almonds by following the procedures on this section:

  1. Chop the onion into large chunks..
  2. Fry the onion slowly over a low heat until soft, translucent and starting to brown..
  3. Add cooked onion to bottom of a tagine or deep oven-proof casserole dish with a lid..
  4. Season lamb well with salt and pepper and then dust with flour..
  5. Fry the lamb in the now empty onion pan, While moving regularly until browned all over..
  6. While the lamb browns, cut the tomatoes into 0.5cm slices. Layer the tomatoes over the onions in the tagine pot..
  7. Mix 3tsp ras el hanout and 0.5tsp cayenne chilli pepper with approx 100ml cold water..
  8. Once the lamb is browned, layer it over the tomatoes, pouring all the spice mix over the meat..
  9. Place the lid on the pot, and put in a low oven (around 140c) for 90 minutes..
  10. Take 10 - 12 pitted prunes and place a blanched almond inside each one. Add these to the top of the tagine after 90 minutes in the oven, the return to the oven (still covered) for a further 20 minutes..
  11. Toast a few spoonfuls of sesame seeds in a dry frying pan until golden. Sprinkle these over the dish and serve..

Toast the almonds with a tiny bit of oil in a separate pan. Peel the potatoes and cut them into big chunks. Pour the oil into the base of the tagine and heat for a few minutes on a medium heat. Brown the meat in small quantities without letting it go too brown, season and remove from the pan. Lamb and prune tagine is so rich and tempting and this recipe has a splash of aromatic orange blossom water to transport you to the souk!

Recipe : Lamb tagine with prunes and almonds

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