Lamb Tagine with Prunes and Almonds
Ingredients
- 800 gLamb shoulder (cut into large chunks)
- 2 pcYellow onion (finely sliced)
- 2 pcGarlic (minced)
- 250 gPrune pitted (whole)
- 2 tbspHoney
- 3 tbspExtra virgin olive oil
- 1 tbspRas el hanout
- 1 pcCinnamon stick
- 1 tspGinger ground
- 1 pinchSaffron
- 50 gAlmond with skin (dry roasted)
- 1 tbspSesame seed (for garnish)
- 0.5 pcFresh cilantro (chopped)
- 500 mlMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspSmen (fermented butter)
Method
Melt-in-the-mouth lamb that falls off the bone, coated in a thick, dark, and syrupy sauce. A perfect balance between savory spices and honey-glazed prunes.
- 1
In a cast iron pot, heat the olive oil and the smen. Brown the lamb shoulder pieces on all sides until a well-colored crust is formed.
- 2
Add the onions and garlic. Sauté over medium heat until translucent and starting to caramelize with the meat juices.
- 3
Add the ras-el-hanout, ginger, saffron, and cinnamon stick. Pour in the mineral water to cover. Cover and simmer over low heat. The meat is ready when it yields under simple pressure.
- 4
Take a ladleful of cooking juice in a small saucepan. Add the prunes and honey. Reduce over high heat until the liquid becomes syrupy and the prunes are shiny.
- 5
Combine the prunes and their syrup in the pot. Reduce the sauce uncovered if necessary: it should coat the back of a spoon. Add the fresh coriander at the last moment.
Frequently asked questions
How do you get this dish right?
- Don't rush the cooking; the lamb's collagen needs time to melt and naturally thicken the sauce.
- Toast the almonds at the last minute to maintain their crunch against the tender meat.
- If the sauce is too thin at the end, remove the meat and reduce the liquid over high heat.
How long does this dish keep?
Store for up to 3 days in the refrigerator in an airtight container. It tastes even better reheated the next day over very low heat.
