Lamb Tagine with Prunes

Tender pieces of lamb slow-cooked with aromatic spices, sweet prunes, and toasted almonds.

120 min 4 servings Medium moroccan

Ingredients

• 1000 g lamb shoulder
• 3 tbsp olive oil
• 2 pcs yellow onion
• 4 clove garlic
• 1.5 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 0.5 tsp black pepper
• 1 tsp salt
• 2 cup water
• 250 g pitted prunes
• 2 tbsp honey
• 1 tbsp butter
• 50 g almonds

Steps

1. Cut the lamb shoulder into large chunks using a sharp chef knife on a cutting board.
2. Peel the yellow onion and chop it finely.
3. Peel the garlic cloves and mince them finely.
4. Place a large heavy-bottomed pot over medium heat.
5. Add 3 tbsp of olive oil to the hot pot.
6. Add the chopped yellow onion to the pot.
7. Cook the onion for 5 minutes until soft and translucent, stirring occasionally with a wooden spoon.
8. Add the lamb shoulder chunks to the pot and brown them on all sides for 8 minutes.
9. First add the minced garlic, then add 1.5 tsp of ground ginger, 1 tsp of ground cinnamon, 1 tsp of ground turmeric, 0.5 tsp of black pepper, and 1 tsp of salt to the pot.
10. Stir the mixture continuously for 1 minute until fragrant.
11. Pour 2 cup of water into the pot.
12. Bring the liquid in the pot to a gentle boil over medium heat.
13. Reduce the heat to low.
14. Cover the pot with a tight-fitting lid.
15. Simmer the contents for 90 minutes until the meat is tender and cooked through with no pink remaining.
16. Place 250 g of pitted prunes into a separate small saucepan.
17. Pour enough water into the saucepan to cover the prunes completely.
18. Bring the water to a boil over medium heat.
19. Reduce the heat to low and simmer the prunes for 15 minutes until soft.
20. Drain the water from the saucepan using a fine mesh strainer.
21. Add 2 tbsp of honey to the drained prunes.
22. Add 1 tbsp of butter to the prunes.
23. Stir the prunes gently over low heat for 3 minutes until glazed.
24. Place 50 g of almonds in a small dry frying pan over medium heat.
25. Toast the almonds for 4 minutes, shaking the pan frequently until golden brown.
26. Transfer the cooked lamb to a serving dish.
27. Arrange the glazed prunes on top of the lamb.
28. Sprinkle the toasted almonds over the dish before serving.