Best Lamb And Prune Tagine Recipes

LAMB AND PRUNE TAGINE

Lamb and Prune Tagine image

I just love this kind of stew -- the lamb and prunes make a wonderful combination (you could use apricots instead of the prunes if you prefer) and the slow cooking means the meat comes out tender everytime.

Provided by Sackville

Categories Stew

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 kg diced lamb, trimmed of most of its fat
1 large onion, peeled and sliced
1 teaspoon freshly ground white pepper
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon nutmeg
1 pinch saffron
1 pinch salt
1/2 lemons, juice and zest of or 1 seville orange (optional)
12 dried prunes (you could also use apricots)
4 cloves garlic, peeled and chopped
2 tablespoons extra virgin olive oil
1/4 cup whole blanched almond, lightly toasted to serve
chopped coriander, to serve

Steps:

Preheat the oven to 300F or 150 degrees C.
Put the meat in a tagine or other earthenware casserole.
Add the rest of the ingredients and put on the lid.
Seal this tightly with foil, or a flour and water paste, and cook in the very low oven for 2 1/2-3 hours.
As a variation, you could also make a soup by adding chickpeas, chopped onions, carrots, celery, turnips and plenty more water.

Nutrition Facts : Calories 382.8, Fat 24.4, SaturatedFat 7.8, Cholesterol 88, Sodium 95.9, Carbohydrate 16, Fiber 2.5, Sugar 7.9, Protein 25.6

LAMB TAGINE WITH PRUNES AND CINNAMON

Lamb Tagine with Prunes and Cinnamon image

Provided by Bahija Lafridi

Categories Soup/Stew Lamb Dinner Prune Fall Winter Cinnamon Gourmet Marrakech Morocco Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

2 1/2 lb boneless lamb shoulder, cut into 1 1/2-inch pieces
1 medium red onion, halved and thinly sliced
3 tablespoons plus 1/4 cup olive oil, divided
3 (3-inch) cinnamon sticks
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon turmeric
1 pinch saffron threads
1 tablespoon white wine or water
About 2 1/2 cups water
1/2 lb prunes (about 2 cups)
3 tablespoons mild honey
1 tablespoon sesame seeds
1/2 cup whole blanched almonds

Steps:

Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot.
Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute. Add wine to pot, then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.
Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.
Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.
Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden. Drain on paper towels. Serve tagine sprinkled with sesame seeds and almonds.

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