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Moroccan Lamb Tagine With Prunes and Ginger

A community recipe by marocgourmet

Not tested or verified by Nigella.com

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Introduction

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 2

Metric U.S.

500 grams lamb
250 grams prunes
100 grams almonds (shelled)
1 onion
2 tablespoons honey
2 tablespoons ground cinnamon
sesame seeds
salt
pepper
80 grams butter
olive oil

18 ounces lamb
9 ounces pitted prunes
4 ounces almonds (shelled)
1 onion
2 tablespoons honey
2 tablespoons ground cinnamon
sesame seeds
salt
pepper
3 ounces butter
olive oil

Method

Moroccan Lamb Tagine With Prunes and Ginger is a community recipe submitted by marocgourmet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Soak the prunes in water for 30 minutes. Cut the lamb into 5 or 6 pieces. Put the meat in a saucepan with the ground cinnamon, the sliced onion, butter, a pinch of salt and 1 glass of water. Cover and cook slowly for one hour. Remove the lamb, set it aside and keep it warm.

Squeeze out the prunes and put them into a pan along with 5 tablespoons honey, 1 tablespoon ground cinnamon and caramelize over a moderate flame.

Toast the almonds in skillet with 3 tablespoons olive oil and toast the sesame seeds in the oven.

Soak the pitted prunes in water for 30 minutes. Cut the lamb into 5 or 6 pieces. Put the meat in a saucepan with the ground cinnamon, the sliced onion, butter, a pinch of salt and 1 glass of water. Cover and cook slowly for one hour. Remove the lamb, set it aside and keep it warm.

Squeeze out the pitted prunes and put them into a pan along with 5 tablespoons honey, 1 tablespoon ground cinnamon and caramelize over a moderate flame.

Toast the almonds in skillet with 3 tablespoons olive oil and toast the sesame seeds in the oven.