Lamb Tagine with Prunes, Cinnamon, Almonds, and Sesame
Main Dishes • Moroccan
Description
Lamb Tagine with Prunes, Cinnamon, Almonds, and Sesame
Ingredients
- Lamb 0 lbs
- Olive Oil ⅓ cup
- Spanish onions 1 head
- Cinnamon 3 pieces
- Ground Cinnamon 1 teaspoon
- Grated Ginger Root 1 teaspoon
- Turmeric 1 teaspoon
- Saffron a pinch
- Dry White Wine 1 tablespoon
- Water 20 fl oz
- Pitted Wild Apricots 10 oz
- Honey 3 tablespoons
- Toasted Sesame 1 tablespoon
- Chopped almonds 0 oz
- Salt to taste
- Ground Black Pepper ½ teaspoon
Step-by-Step Guide
Step 1
Thinly slice the onion into half rings. Cut the boneless lamb (preferably lamb shoulder) into pieces (about 3 cm).
Step 2
Pour olive oil (3 tablespoons) into a large pot (5–6 liters), add the lamb, onion, spices (except saffron), salt (1 teaspoon), and black pepper. Mix thoroughly.
Step 3
In a small heavy skillet over medium heat (without oil), lightly toast the saffron (15–30 seconds). Once you smell a strong saffron aroma, remove from heat and pour the wine into the skillet. Let it sit for 1 minute and pour it into the pot with the meat.
Step 4
Add water to the pot with the lamb just enough to cover the meat. Cover the pot with a lid (but do not seal it completely) and simmer, stirring occasionally, over medium heat for one and a half hours.
Step 5
Add prunes and honey to the pot with the meat, continuing to simmer for another 15–20 minutes. When the liquid thickens, season with salt to taste.
Step 6
Toast the sesame seeds in a small skillet (without oil) until golden and transfer to a bowl.
Step 7
In the same skillet, heat olive oil (¼ cup). Add the almonds to the hot oil and fry until golden.
Step 8
Before serving, sprinkle the tagine with almonds and sesame seeds.
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