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Lamb tagine with prunes and dried apricots

4.85 de 32 votes
Recipe lamb tagine with prunes, dried apricots and almonds, a delicious Moroccan tagine of melting meat and very tasty.
SERVING:8
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Course: evening meal, Main course
Cuisine: Moroccan
Author: Rachida

INGREDIENTS 

  • 1.5 kg (3.3 lbs) of lamb meat, either shoulder or shank, or veal shank.
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1/2 teaspoon pepper
  • 2 teaspoons turmeric
  • 1 teaspoon saffron pistils
  • Tip of a teaspoon of cinnamon
  • Tip of a knife of rancid butter optional
  • 1 large onion chopped
  • 2 small glasses of water
  • 350 g (12.3 oz) prunes or half prunes and half dried apricots
  • 100 g almonds (3.5 oz)
  • 1 cinnamon stick
  • 2 tablespoons sugar or honey optional

PREPARATION

Cooking tagine

  • Mix all the spices with 3 tablespoons of water in a cul-de-poule and sear the pieces of meat on all sides.
  • Place the olive oil in a Dutch oven or pressure cooker (if you're in a hurry) and bring to a simmer.
  • Brown the pieces of meat in the pan, turning from time to time so that the meat takes on a nice color.
  • Add the chopped onion and simmer for ten minutes before adding 2 small glasses of water.
  • Cover and cook over a low heat for 45 minutes or more, until the meat is tender.
  • Keep an eye on the sauce from time to time; if it runs out, add a little water.
  • Once the meat is cooked through and melting, let the sauce brown to leave just enough to serve. It should be smooth and creamy.

Cooking prunes, dried apricots and almonds

  • Wash prunes, cover with water in a saucepan, add cinnamon stick and cook over medium heat.
  • I don't add sugar, I let it coat with its own sugar, but you can add a little honey or sugar to taste.
  • Do the same for the dried apricots in a second pan.
  • Cover almonds with water in a saucepan and boil for 2 minutes, more or less. Take an almond and see if rubbing it with your fingers will remove the skin easily.
  • Rinse in cold water and trim. Brown them in the preheated oven at 160°C for about fifteen minutes.
  • You can also brown them in an oil bath over low heat.
  • To  serve, place the meat on a platter or divide between several plates. Spoon some of the hot, creamy sauce over the top and sides. Decorate with prunes, dried apricots and a few almonds. Serve immediately.
  • I hope you enjoy this recipe for a meat dish with prunes, dried apricots and almonds, and that it inspires you to make it yourself.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!