Lamb tagine with prunes, spices and toasted almonds
- 6 – 8 servings :
- 1 kg (2 ¼ lbs) shoulder of lamb
- 500 g (1 lb) leg of lamb
- 3 onions
- 3 carrots
- 50 ml (1.7 fl oz) oil
- 2 pinches of saffron filaments
- 2 tsp powdered ginger
- 2 sticks of cinnamon
- 2 tbsp acacia honey
- 300 g (10 ½ oz) prunes
- 60 g (2 oz) whole blanched almonds
- Fine salt and ground pepper
- 6 sprigs of fresh coriander
- Optional: 4 firm potatoes
Remove part of the fat from the meat, and any nerves, and cut into cubes about 3 cm (1 inch) in size.
Peel the onions and carrots and chop finely.
Pour the oil into the base of the tagine and heat for a few minutes on a medium heat.
Brown the meat in small quantities without letting it go too brown, season and remove from the pan.
Put the onions, carrots, saffron and powdered ginger in the dish and sweat for 5-6 minutes, stirring frequently.
Deglaze with the honey and cook for a few more minutes.
Add the pieces of meat and cinnamon sticks and mix well.
Pour in half a glass of water and shape the ingredients into a “pyramid”.
Arrange the prunes harmoniously on the top, with the potatoes (optional) cut into quarters all around.
Sprinkle half the coriander on top.
Cover and cook for 1 hr 15 mins on a very low heat OR in an oven pre-heated to 180°C (350°F / Gas Mark 4) for the same amount of time.
Toast the almonds in a frying pan, without any fat.
When ready to serve, sprinkle the other half of the coriander and the toasted almonds on top.