Lamb tagine with sweet plums
What does it include?
Ingredients
- 800 g chopped lamb
- 200 g prunes
- 1 onion
- 2 cloves of garlic
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 50 g almonds
- 2 tablespoons olive oil
- Salt and pepper to taste
How to prepare it step by step?
Preparation
- Season the lamb with salt and pepper, then brown it in olive oil over medium-high heat for 5-6 minutes until a golden crust forms. Remove and set aside.
- Finely chop the onion and garlic, then sauté in the same saucepan over medium heat for 5 minutes until translucent.
- Add the spices (cinnamon and ginger), stirring for 1 minute to release their fragrant aroma.
- Return the lamb to the saucepan, add the prunes, and pour in enough water to partially cover the ingredients. Bring to a gentle simmer.
- Cover and cook for 1 hour and 30 minutes, stirring occasionally. The meat should be tender, and the sauce should naturally thicken.
- In a separate pan, toast the almonds over medium heat until golden and fragrant, then stir them into the stew just before serving for added texture and aroma.
- Serve hot, accompanied by couscous, aromatic rice, or Moroccan flatbread to fully savor the rich flavors.
Full description
Immerse yourself in the rich tapestry of Moroccan cuisine with this traditional lamb tagine. Slow-cooked to perfection, the tender lamb melds with sweet prunes, toasted almonds, and a symphony of aromatic spices like cinnamon and ginger. The sweet-salty interplay creates an intense, balanced flavor profile, enhanced by the nutty crunch of almonds and the fragrant spices. Ideal for a cozy, exotic dinner, this dish promises a sensory delight with every bite. For the best experience, serve it hot with couscous or Moroccan flatbread, allowing the flavors to fully envelop your palate.
