Moroccan Tagine lamb and prunes recipe

Moroccan Tagine lamb and plums

Lamb tagine with prunes is a classic Moroccan dish that combines sweet and salted plums tender meat with fragrant spices of ginger, saffron, intense, cinnamon and pepper. It is often served at festivals, weddings and other special occasions with khobz (Moroccan bread) to enjoy the tasty juices.

Moroccan Jews serve this dish to celebrate the new year as the sweetness of the pot symbolizes the sweetness, hope for next year.
TIP-can be done the day before an event and fire just before the party.

This recipe shows how to cook the dish using the traditional ceramic tagine as this provides better results, but you can use a pressure cooker or saucepan.

Prep time: 15 minutes
Cook time: 3 hours
Serves 4-6

Ingredients:

• 2 lbs (1 kg) tender lamb, cut into pieces three inches
• 2 medium onions, grated or finely chopped
• 3 garlic cloves, finely chopped or pressed
• 3/4 teaspoon salt
• 1 teaspoon of pepper
• 1 teaspoon ginger
• 1/2 tsp saffron threads, crumbled
• 1/2 tsp turmeric
• 1 or 2 sticks of cinnamon
• 1/4 cup olive oil
• 1/4 cup of butter or vegetable oil
• handful of sprigs of coriander, tied together in a bouquet
• 1/2 lb (about 1/4 kg) Plum (Plum Stone tend to hold together better.)
• 1 tablespoon honey
• 2 tablespoons sugar
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon toasted sesame seeds (optional)
• handful of blanched almonds fried (optional)

Preparation:

One of the sliced onions and onion rings on the bottom of the tagine. Finely chop the onion and mix it with meat, garlic, oil and spices and place on onion rings. Add 2 1/2 cups water, cover and place the tagine on cooking over medium heat. Let the tagine to boil bubbly kind (this may take a long time) and then reduce heat and simmer. Let the tagine to cook for 2.5 hours, then add the prunes and honey, sugar and cinnamon and cook for another 20 minutes or until meat is tender and the liquid is reduced. The meat must be falling off the bone. Remove and discard the sprigs of cilantro.

Serving plate tagine. Garnish with fried almonds and/or sesame seeds for extra flavor and wow factor to impress your guests.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.