Step-by-Step Guide to Prepare Favorite Lamb tagine with prunes and almonds - Free Download

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We hope you got benefit from reading it, now let's go back to lamb tagine with prunes and almonds recipe. You can cook lamb tagine with prunes and almonds using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Lamb tagine with prunes and almonds:

1. You need 1 of large onion.
2. You need 400 g of lamb shoulder (diced).
3. Take of Salt and pepper.
4. You need 1 tbsp of plain flour.
5. You need 2.5 of heaped tsp ras el hanout.
6. Prepare 3 of tomatoes.
7. Use 0.5 tsp of cayenne chilli pepper.
8. You need 1 tin of prunes (pitted is easier).
9. Prepare of Whole blanched almonds.
10. Prepare of Sesame seeds (optional).

Instructions to make Lamb tagine with prunes and almonds:

1. Chop the onion into large chunks..
2. Fry the onion slowly over a low heat until soft, translucent and starting to brown..
3. Add cooked onion to bottom of a tagine or deep oven-proof casserole dish with a lid..
4. Season lamb well with salt and pepper and then dust with flour..
5. Fry the lamb in the now empty onion pan, While moving regularly until browned all over..
6. While the lamb browns, cut the tomatoes into 0.5cm slices. Layer the tomatoes over the onions in the tagine pot..
7. Mix 3tsp ras el hanout and 0.5tsp cayenne chilli pepper with approx 100ml cold water..
8. Once the lamb is browned, layer it over the tomatoes, pouring all the spice mix over the meat..
9. Place the lid on the pot, and put in a low oven (around 140c) for 90 minutes..
10. Take 10 - 12 pitted prunes and place a blanched almond inside each one. Add these to the top of the tagine after 90 minutes in the oven, the return to the oven (still covered) for a further 20 minutes..
11. Toast a few spoonfuls of sesame seeds in a dry frying pan until golden. Sprinkle these over the dish and serve..

Add to the casserole dish with the honey and prunes. Lamb and prune tagine is so rich and tempting and this recipe has a splash of aromatic orange blossom water to transport you to the souk! Stir in the honey and sprinkle the tagine with orange flower water and serve hot. Cut the shoulder of lamb into chunks. Peel and slice the onions and garlic.

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