Moroccan Lamb Tagine with Prunes

Name: Moroccan Lamb Tagine with Prunes
Ingredients: 2.2 lbs lamb (about 1 kg); 10 or more prunes; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1/2 teaspoon ras el hanout spice blend (optional); saffron; 1/2 teaspoon ground turmeric; 1 pinch saffron powder; 1/2 teaspoon black pepper; toasted sesame seeds; fried almonds; 1 large onion, diced; 2 cloves garlic, minced; 2 tablespoons butter; 2 tablespoons sugar; 2 cinnamon sticks

🇸🇦Nona @nona_makkah

🇸🇦

A classic Moroccan lamb tagine that's simple and easy to prepare for lunch or dinner.

🇸🇦Nona @nona_makkah

🇸🇦

A classic Moroccan lamb tagine that's simple and easy to prepare for lunch or dinner.

Saved

Ingredients

2.2 lbslamb (about 1 kg)
10or more prunes
1/2 teaspoonground cinnamon
1/2 teaspoonground ginger
1/2 teaspoonsalt
1/2 teaspoonras el hanout spice blend (optional)
saffron
1/2 teaspoonground turmeric
1 pinchsaffron powder
1/2 teaspoonblack pepper
toasted sesame seeds
fried almonds
1large onion, diced
2 clovesgarlic, minced
2 tablespoonsbutter
2 tablespoonssugar
2cinnamon sticks

Saved

Steps

1

In a bowl, mix all the spices together with a little oil.
2

Season the lamb with the spice mixture.
3

Brush the tagine pot with olive oil, add the lamb, cover, and stir occasionally while cooking.
4

Add the onion and garlic, cover, cook for 5 minutes, then add 1 cup (about 240 ml) or more of water. Cover and cook until the lamb is tender.
5

Rinse the prunes and place them in a saucepan with 1/2 cup (about 120 ml) water, the cinnamon sticks, sugar, and butter. Simmer over low heat until the prunes are soft and syrupy.
6

To serve, place the prunes and fried almonds over the lamb and sprinkle with toasted sesame seeds.
7