Lamb Tagine – TK Meats Lamb Tagine – TK Meats

Lamb Tagine

With Prunes.

Serves

Cook Time

1 ½ hours

Ingredients:

1.5 kilograms (3.5 pounds) lamb leg or shoulder cut into large pieces (bone in recommended for added flavor)

1 large onion, diced

4 cloves of garlic, crushed

1 teaspoon salt

½ teaspoon ground black pepper

1 heaped teaspoon of ras el hanout (traditional Moroccan spice mix)

1 teaspoon paprika

6 tablespoons olive oil

200 grams (7 ounces) soaked prunes (soak in a cup of boiling water and set aside to cool)

50 grams (1.8 ounces) roasted almond slices

1 tablespoon toasted sesame seeds

Method:

Toast the almond slices and sesame seeds in a dry pan over a low heat until golden brown.

Mix lamb, onion, garlic, spices and olive oil together in a tagine (or a wide, deep saucepan) add 1/2 cup water and cover with the lid. Bring to the boil and then reduce heat to a simmer. Simmer for an hour and a half or until the lamb is tender. Add a little water from time to time to ensure it doesn’t stick to the bottom or burn. The sauce should be thick and caramelized.

Add the prunes and simmer for a further ten minutes.

Serve in a single serve dish garnished with sliced almonds and sesame seeds.

Fresh flat bread is a great accompaniment.

Recipes