Moroccan Lamb Tagine with Prunes and Almonds

Name: Moroccan Lamb Tagine with Prunes and Almonds
Yield: Serves 3 servings
Ingredients: 1.3 lbs lamb (about 600 grams); 2 onions; 2 cloves garlic; Parsley; Olive oil; Vegetable oil; 1/2 teaspoon black pepper; Salt to taste; 1 teaspoon turmeric; Saffron; 1 cinnamon stick; 1 teaspoon ginger; Dried prunes; 2 tablespoons sugar; 3.5 oz blanched, peeled, and fried almonds (about 100 grams); Sesame seeds for garnish; Water

Chaimae Mesbahi @cook_7184491

A famous Moroccan dish often served at weddings and special occasions.

Chaimae Mesbahi @cook_7184491

A famous Moroccan dish often served at weddings and special occasions.

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Ingredients

Serves 3 servings

1.3 lbslamb (about 600 grams)
2onions
2 clovesgarlic
Parsley
Olive oil
Vegetable oil
1/2 teaspoonblack pepper
Salt to taste
1 teaspoonturmeric
Saffron
1cinnamon stick
1 teaspoonginger
Dried prunes
2 tablespoonssugar
3.5 ozblanched, peeled, and fried almonds (about 100 grams)
Sesame seeds for garnish
Water

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Steps

1

Season the lamb with one onion, one clove of garlic, and half of the spices. Let it marinate for 30 minutes.
2

In a large pot or tagine, heat olive oil and vegetable oil. Add the minced garlic, sliced onion, and lamb. Brown well, then add the remaining spices, cinnamon stick, parsley, and hot water. Cook over low heat, checking the water level as it cooks.
3

Boil the prunes in water with a pinch of salt and two tablespoons of sugar.
4

Simmer the prunes in water with a pinch of salt, sugar, and cinnamon until the liquid becomes syrupy.
5

When the lamb is cooked, let it simmer until almost all the cooking liquid is absorbed, leaving just the sauce at the bottom.
6

Serve the lamb topped with the sauce, prunes, and fried almonds. Garnish with sesame seeds.