Moroccan lamb tagine with prunes and ginger
Added by marocgourmet | Mon 19 Sep 2011 @ 13:34
100 g shelled almonds
2 tablespoons honey
2 teaspoons ground cinnamon
Salt & Pepper
1- Soakthe prunes in water for 30 minutes. Cut the lamb into 5 or 6 pieces. Put the meat in a saucepan with the ground cinnamon, the sliced onion, butter, a pinch of salt and 1 glass of water. Cover and cook slowly for one hour. remove the lamb, set it aside and keep it warm.
2- Squeeze out the prunes and put them into a pan along with 5 tablespoons honey, 1 tablespoon ground cinnamon and caramelize over a moderate flame.
3-Toast the almonds in skillet with 3 tablespoons olive oil and toast the sesame seeds in the oven.
Serve the meat with the prune sauce and garnished with the amonds and sesame seeds