Lamb Tagine with Figs, Walnuts, Ginger, and Cinnamon
Main Dishes • Moroccan
Description
Lamb Tagine with Figs, Walnuts, Ginger, and Cinnamon
Ingredients
- Saffron 1 teaspoon
- Lamb Shoulder 40 oz
- Olive Oil 3 tablespoons
- Spanish onions 2 heads
- Cinnamon 3 pieces
- Grated Ginger Root 1 teaspoon
- Green Figs 10 oz
- Honey 3 tablespoons
- Walnuts 5 oz
- Butter 2 tablespoons
- Tomatoes 2 pieces
- Cilantro 1 tablespoon
Step-by-Step Guide
Step 1
Cut the boneless lamb into cubes (3 cm) and slice the onion into half-rings, then place them in a 3-liter pot.
Step 2
Add olive oil, ginger, turmeric, cinnamon sticks, salt (2 teaspoons), black pepper (3/4 teaspoon), and saffron. Mix thoroughly.
Step 3
Pour 2 cups of water over the lamb and simmer covered over medium heat for 1 hour. Then add the figs (without stems) and honey, add more water if necessary, stir, and simmer for another 30 minutes until the meat is tender and the liquid has evaporated.
Step 4
Meanwhile, in a small heavy-bottomed skillet over medium heat, lightly toast the walnut halves in butter. When the nuts darken, remove from heat and transfer them with a slotted spoon to a paper towel.
Step 5
Before serving, plate the tagine and sprinkle with walnuts and thinly sliced tomatoes.
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