A meltingly tender and fragrant Moroccan classic, where lamb simmers gently with onions, ginger, cinnamon, and saffron. Honeyed prunes and golden almonds provide the iconic sweet and savory contrast of the dish.
Ingredients
- 900 g lamb shoulder in chunks
- 2 pieces yellow onions
- 3 cloves garlic
- 3 tbsp olive oil
- 30 g unsalted butter
- 2 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 piece cinnamon stick
- 1 pinch saffron
- to taste fine salt
- to taste ground black pepper
- 500 ml water
- 250 g pitted prunes
- 2 tbsp liquid honey
- 1 tbsp orange blossom water
- 80 g blanched almonds
- 1 tbsp sesame seeds
Method
- Slice the onions, grate the garlic, then mix the lamb with the ground spices, saffron, salt, and pepper until each piece is well coated and fragrant.
- Heat the oil and butter in a Dutch oven or a stovetop-safe tagine, then brown the lamb on all sides until a light golden crust forms.
- Add the onions and garlic around the meat, let them soften gently until translucent and beginning to stick slightly to the bottom.
- Pour in the water, add the cinnamon stick, cover, and simmer over low heat until the meat is very tender and the sauce becomes glossy and coating.
- While the lamb cooks, place the prunes in a small saucepan with a little reserved sauce, honey, and orange blossom water, then let them gently confit until plump and gleaming.
- Toast the blanched almonds in a skillet with a thin film of fat or dry, stirring often, until golden and nutty-smelling.
- When the lamb is meltingly tender, remove the lid and reduce the sauce if necessary until it coats the back of a spoon without becoming dry.
- Place the confit prunes over the meat, drizzle with sauce, then finish with the golden almonds and sesame seeds right before serving hot.
Nutrition
Per serving
- Energy
- 852.2 kcal
- Protein
- 47.96 g
- Carbohydrate
- 54.11 g
- Fat
- 53.01 g
- Fibre
- 7.99 g
- Calcium
- 102.18 mg
- Iron
- 2.56 mg
- Magnesium
- 73.52 mg
