Saucepan@saucepan · Shared this recipeFollowMoroccan · dinnerMoroccan Lamb Tagine with Prunes and AlmondsA slow-cooked Moroccan stew of tender lamb with prunes and almonds, fragrant with spices and topped with sesame seeds.total3 hr 30 minprep30 mincook3 hrservings2Original recipe on grantourismotravels.comKeep this recipeAdd a copy of Moroccan Lamb Tagine with Prunes and Almonds to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings500 g lamb neck or shanks if you prefer), shoulder (cut into 4cm pieces3 tbsp olive oil1 large onion, sliced finely2 large cloves of garlic, peeled and crushed1 mixed bunch of parsley and coriander, cilantro tied into a bouquet1 tsp ras el hanout, see recipe below1 tsp cumin0.5 tsp crushed saffron threads1 tsp saffron powder, sometimes called “yellow Moroccan food colouring”1 tsp ground ginger or minced fresh ginger2 cup water1 cup pitted prunes0.5 cup almonds, preferably slivered0.5 cup freshly toasted sesame seedsStepsClear checksTap an ingredient or step to check it off.1Step 1: Sweat the onions in olive oil over medium heat in a large pan until translucent. Add the garlic and stir until fragrant (about 5 mins).2Step 2: Add the lamb and brown all sides of each piece.3Step 3: Add the rest of the ingredients on the list up to the pitted prunes, and stir.4Step 4: Pop the lid on top and simmer for at least two hours before checking for doneness.5Step 5: As the tagine gets close to being ready, the sauce should reduce to what appears to be syrupy onions and oil. This is a 'good thing'.6Step 6: When you think you have about an hour to go, try it to see if it needs more seasoning and add salt and pepper to taste. Add the prunes and the almonds.7Step 7: It's around this stage that some recipes add sugar or honey. Taste and add them if you wish although I never have.8Step 8: As you get close to serving, do your couscous then transfer the tagine to the tagine pot and crank the heat up a little. Try to find that bundle of parsley and coriander as you don't want anyone eating that.9Step 9: When you're ready, sprinkle the sesame seeds on top and place the tagine, and the couscous, in the centre of the table – it's meant to be shared!getsaucepan.com/r/1c2c7227-e60e-47fb-a45c-0665af3d6d3b · Original: https://grantourismotravels.com/moroccan-lamb-tagine-prunes-almonds-recipe/
