Here’s the authentic recipe for Lamb Tagine with Prunes and Almonds, a traditional Moroccan dish that is both sweet and savory, with tender lamb, sweet prunes, and crunchy almonds.
Ingredients:
For the Tagine:
- 2 pounds (900g) lamb shoulder or leg, cut into large chunks
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon saffron threads, crumbled
- 1 teaspoon salt (or to taste)
- 1/4 cup (60ml) olive oil
- 1/4 cup (60ml) vegetable oil
- 1 cinnamon stick
- 1 cup (240ml) water or beef broth
For the Prunes:
- 1 cup (150g) dried prunes
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup (120ml) water
- 1 tablespoon orange blossom water (optional)
For the Garnish:
- 1/2 cup (75g) blanched almonds
- 1 tablespoon butter
- 1 tablespoon sesame seeds, toasted (optional)
- Fresh cilantro or parsley, chopped
Instructions:
1. Prepare the Lamb:
- In a large bowl, mix the lamb pieces with the chopped onions, minced garlic, ground ginger, ground cinnamon, ground turmeric, ground black pepper, ground cumin, ground coriander, crumbled saffron, and salt.
- Add the olive oil and vegetable oil to the mixture and rub the spices and oils into the lamb until well coated.
- Cover and let the lamb marinate for at least 2 hours, preferably overnight, in the refrigerator.
2. Cook the Lamb:
- If using a traditional tagine pot, place it on a heat diffuser over medium-low heat. If using a heavy-bottomed pot or Dutch oven, heat it directly over medium heat.
- Add the marinated lamb and onions to the pot along with the cinnamon stick.
- Cook the lamb, turning occasionally, until browned on all sides, about 10 minutes.
- Add the water or beef broth, bring to a simmer, then reduce the heat to low.
- Cover and cook the lamb gently for about 1.5 to 2 hours, or until the meat is tender and easily pulls apart with a fork.
3. Prepare the Prunes:
- While the lamb is cooking, prepare the prunes. In a small saucepan, combine the prunes, honey, ground cinnamon, ground ginger, and water.
- Bring to a simmer over medium heat, then reduce the heat to low.
- Cook gently for about 10-15 minutes, or until the prunes are plump and the liquid has thickened into a syrup.
- If using, stir in the orange blossom water at the end of cooking.
4. Prepare the Almonds:
- In a small frying pan, melt the butter over medium heat.
- Add the blanched almonds and sauté until golden brown, about 5 minutes.
- Remove from the heat and drain on paper towels.
5. Assemble the Tagine:
- Once the lamb is tender, add the prunes and their syrup to the pot, gently stirring them into the sauce.
- Continue cooking for another 10 minutes to allow the flavors to meld.
- Taste and adjust seasoning if needed.
6. Garnish and Serve:
- Transfer the lamb tagine to a serving dish, or serve directly from the tagine pot.
- Sprinkle the toasted almonds and sesame seeds (if using) over the top.
- Garnish with chopped cilantro or parsley.
- Serve the lamb tagine hot, with crusty bread, couscous, or steamed rice.
Tips:
- Tagine Pot: If you don’t have a tagine pot, a heavy-bottomed pot or Dutch oven works well. Just keep an eye on the heat to prevent burning.
- Prunes: You can soak the prunes in water for 30 minutes before cooking if they are very dry.
- Make Ahead: This dish improves in flavor when made a day ahead and reheated.
Enjoy your Lamb Tagine with Prunes and Almonds, a dish that embodies the rich flavors and textures of Moroccan cuisine!