Lamb tagine with prunes and almonds
Lamb tagine with prunes and almonds

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, lamb tagine with prunes and almonds. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Lamb tagine with prunes and almonds is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Lamb tagine with prunes and almonds is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook lamb tagine with prunes and almonds using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Lamb tagine with prunes and almonds:
  1. Get 1 large onion
  2. Take 400 g lamb shoulder (diced)
  3. Take Salt and pepper
  4. Take 1 tbsp plain flour
  5. Prepare 2.5 heaped tsp ras el hanout
  6. Make ready 3 tomatoes
  7. Make ready 0.5 tsp cayenne chilli pepper
  8. Get 1 tin prunes (pitted is easier)
  9. Prepare Whole blanched almonds
  10. Take Sesame seeds (optional)
Instructions to make Lamb tagine with prunes and almonds:
  1. Chop the onion into large chunks.
  2. Fry the onion slowly over a low heat until soft, translucent and starting to brown.
  3. Add cooked onion to bottom of a tagine or deep oven-proof casserole dish with a lid.
  4. Season lamb well with salt and pepper and then dust with flour.
  5. Fry the lamb in the now empty onion pan, While moving regularly until browned all over.
  6. While the lamb browns, cut the tomatoes into 0.5cm slices. Layer the tomatoes over the onions in the tagine pot.
  7. Mix 3tsp ras el hanout and 0.5tsp cayenne chilli pepper with approx 100ml cold water.
  8. Once the lamb is browned, layer it over the tomatoes, pouring all the spice mix over the meat.
  9. Place the lid on the pot, and put in a low oven (around 140c) for 90 minutes.
  10. Take 10 - 12 pitted prunes and place a blanched almond inside each one. Add these to the top of the tagine after 90 minutes in the oven, the return to the oven (still covered) for a further 20 minutes.
  11. Toast a few spoonfuls of sesame seeds in a dry frying pan until golden. Sprinkle these over the dish and serve.

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