Lamb Tagine with Prunes
Ingredients
- 800 gLamb shoulder (cut into large 4cm cubes)
- 2 pcYellow onion (finely sliced)
- 3 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 1 tbspRas el hanout
- 1 tspGinger ground
- 1 tspturmeric
- 1 pcCinnamon stick
- 1 pinchSaffron
- 150 gPrune pitted
- 1 tbspHoney
- 50 gAlmond with skin (dry roasted)
- 1 pcFresh cilantro (chopped bunch)
- 500 mlMineral water
Method
Tender chunks of lamb shoulder that pull apart with a fork, coated in a dark, syrupy, glossy sauce. The warm scent of ras-el-hanout and cinnamon fills the kitchen.
- 1
Heat olive oil in a heavy pan. Brown the lamb cubes on all sides until a brown crust forms and the juices stick to the bottom.
- 2
Add onions and garlic. Lower the heat and let them soften until translucent, scraping the bottom with a wooden spatula.
- 3
Pour in the ras-el-hanout, ginger, turmeric, and cinnamon. Mix for 1 minute so the aromas release under the heat.
- 4
Add water halfway up the meat. Add saffron. Cover tightly and simmer on very low heat. The meat should become tender without resistance.
- 5
Stir in prunes and honey. Let reduce uncovered until the sauce coats the spoon. Sprinkle with almonds and fresh coriander before serving.
Frequently asked questions
How do you get this dish right?
- Don't rush: the sauce needs to reduce until almost syrupy to coat the meat properly.
- If you have a clay pot, use it; the heat distribution is much gentler.
How long does this dish keep?
Keeps for 3 days in the fridge. The sauce will set; reheat gently with a small splash of water.
