Moroccan lamb tagine with prunes and ginger

Moroccan lamb tagine with prunes and ginger
 
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by marocgourmet

 
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Ingredients

Ingredients
Method
 
  • 500g lamb
  • 250g prunes
  • 100 g shelled almonds
  • 1onion
  • 2 tablespoons honey
  • 2 teaspoons ground cinnamon
  • Sesame seeds
  • Salt & Pepper
  • 80g butter
  • olive oil
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


Moroccan lamb tagine with prunes and ginger

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This recipe was uploaded by marocgourmet

 
 
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Method


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


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