Lamb Tagine with Prunes
Melt-in-the-mouth meat in a cinnamon-honey sauce, crowned with glossy prunes and toasted almonds.
- ⏱Time2 hr
- 📊DifficultyMedium
- 👥Serves5 people
- 🔥Per serving800 kcal
Ingredients for 5 people
- Meat1 kg
- Prunes250 g
- Onion2 medium onions
- Ginger1 tsp
- Cinnamon2 tsp
- Honey3 tbsp
- Sugar1 tbsp
- Vegetable oil3 tbsp
- Black pepper1/2 tsp
- Saltto taste
- Water3 cups
Optional extras
- Saffron1 pinch
- Almonds1/2 cup, toasted
- Sesame seeds1 tbsp
- Orange blossom water1 tbsp
Nutrition per serving
- Calories
- 800
- Protein
- 43 g
- Carbs
- 55 g
- Fat
- 48 g
Approximate values; they vary with the exact ingredients you use.
Method
Stir the meat with the onion, ginger, saffron, pepper, salt, oil and half the cinnamon for 10 minutes.
Add the water and cook over low heat for 90 minutes until the meat is tender.
In a small pan, cook the prunes with 1 cup of the broth, the honey, sugar and remaining cinnamon for 15 minutes until glossy.
Arrange the meat on a platter, top with the prunes, spoon over the reduced sauce, and garnish with almonds and sesame.
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