Tuesday, August 26, 2014,2:30 PM
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- Lamb Tagine with Prunes
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PrintLAMB TAGINE WITH PRUNES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the onion and lamb and sauté until the meat is well browned, about 10 minutes. Pour in the water.
- Season with salt and pepper, add the remaining oil, coriander, cinnamon, cinnamon stick, cumin, ginger, and saffron threads and water to the pan and bring to a boil.
- Decrease the heat to low, cover, and simmer for about 2 hours.
- Add the soaked prunes and leave to simmer for 20 more minutes.
- Stir in the honey and sprinkle the tagine with orange flower water and cilantro. Serve hot with the couscous.
INGREDIENTS
- 100 ml sesame oil
- 4 large onions, chopped
- 2 kg lean leg of lamb, diced
- Salt and freshly ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 2 cinnamon stick
- 1 teaspoon ground cumin
- 2 teaspoon ginger
- Pinch saffron threads, soaked in water
- 20 prunes, soaked in warm water
- 6 tablespoons clear honey
- 2 tablespoon orange flower water
- 4 tablespoons cilantro (coriander) leaves, to garnish
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