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Lamb tagine with prunes

Written by mac

simple dish to make. Lamb meat has the particularity of being very tender and fragrant. It is served with a few prunes, crunchy almonds and sesame seeds, an oriental dish with a thousand flavors.
Steps :

  1. Start by peeling and slicing the onion, then sweat it in a Dutch oven with olive oil.
  2. Once translucent, add the lamb previously cut into equal-sized pieces. Season with salt and pepper, then flavor it all with cinnamon, sweet pepper, and a pinch of ras el-hanout.
  3. Brown the meat then pour in 30 cl of water, the prunes, and cover. Simmer over low heat for 1 hour, stirring occasionally.
  4. Then remove the lid and add the sesame seeds and almonds. Continue cooking for 15 minutes.
  5. Prepare the semolina as indicated on the package. Incorporate a piece of butter once the semolina has swelled.
  6. Serve the lamb and prune tagine piping hot, with a few mint leaves. Enjoy your meal!
    For 6 persons
    1.2 kg of boneless lamb shoulder
    1 onion
    4 sprigs of mint
    20 g butter
    18 prunes
    350 g semolina
    125 g almonds
    4 tbsp. tablespoons of olive oil
    1 C. sesame seeds
    1 pinch of cinnamon
    1 pinch of ras el-hanout
    1 pinch of sweet pepper
    Salt pepper

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