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Lamb Tagine with Prunes

140 min 6 servings Moyen
Lamb Tagine with Prunes is a classic dish that melds the rich flavours of tender lamb with the sweetness of prunes, creating a delightful balance that is both comforting and exotic. Originating from Morocco, this dish is known for its aromatic spices and slow-cooked tenderness. The tagine is named after the traditional earthenware pot in which it is cooked. This unique cookware helps in achieving the perfect texture and flavour by locking in moisture and allowing the ingredients to simmer gently over a long period.

Ingrédients

Portions
6

For the Lamb Tagine

For Garnish

Instructions

1

Prepare the Lamb

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the lamb chunks and brown them on all sides, about 8-10 minutes. Remove and set aside.

Astuce de chef : Do not overcrowd the pot; brown the lamb in batches if necessary.

2

Cook the Onions and Garlic

In the same pot, reduce the heat to medium and add another tablespoon of olive oil. Add the onions and garlic, cooking until softened and fragrant, about 5 minutes.

Astuce de chef : Stir frequently to prevent the garlic from burning.

3

Add Spices

Stir in the cinnamon, ginger, cumin, and turmeric. Cook for 1 minute to release the aromas.

Astuce de chef : Adding the spices early helps to enhance their flavours.

4

Combine Ingredients

Return the browned lamb to the pot. Add the prunes, chicken broth, honey, and lemon juice. Stir to combine.

Astuce de chef : Ensure the lamb is submerged in the liquid for even cooking.

5

Simmer the Tagine

Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours or until the lamb is tender and the sauce has thickened. Stir occasionally.

Astuce de chef : Check the liquid level during cooking; add more broth if necessary.

6

Finish and Serve

Season with salt and pepper to taste. Garnish with toasted almonds and chopped cilantro before serving.

Astuce de chef : Serve hot with couscous or crusty bread to soak up the sauce.

💡

Trucs & astuces

<ul><li>Use a heavy-bottomed pot or a traditional tagine for even cooking.</li><li>Adjust the sweetness by varying the amount of prunes.</li><li>Brown the lamb well for a richer flavour.</li><li>Serve with couscous or crusty bread to soak up the sauce.</li></ul>

Suggestions de service

This Lamb Tagine with Prunes is best served with fluffy couscous or freshly baked bread to fully enjoy the rich sauce. Pair it with a side of steamed vegetables for a complete meal. For make-ahead convenience, you can prepare the tagine a day in advance and reheat it gently on the stove. Store leftovers in an airtight container in the refrigerator for up to three days.
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