Lamb Tagine with Dried Prunes and Almonds 

Ingredients

  • 2.5 lb lamb shoulder, cut into pieces
  • 1 lb  dried prunes
  • 2 cups whole almonds
  • 2 tablespoons sesame seeds
  • hard boiled eggs
  • chopped onions
  • garlic cloves, minced
  • 2 teaspoons cinnamon
  • sticks cinnamon
  • 1 teaspoon ginger (fresh or dried)
  • 1 teaspoon cumin
  • 1 teaspoon flat parsley, chopped
  • 1/2 teaspoon saffron
  • 1 teaspoon coriander / cilandro, chopped
  • 4 tablespoons groundnut peanut oil
  • 1 tablespoon butter
  • 4 tablespoons caster sugar
  • salt, pepper

Temperature: ° F

Instructions

Recipe for 6 servings

In a hot Emile Henry tagine, fry the pieces of lamb in the oil and butter, adding the onions, garlic, half the powdered cinnamon, ginger, saffron, cumin, parsley, coriander / cilandro, salt and pepper.
When the meat is golden, add three glasses of water, cover and cook for 45 minutes.
Add a little water during cooking if necessary. Stir regularly.
During this time, fry the sesame seeds in a pan without any oil.
Cook the almonds in boiling water for 15 mins, take off the outerskin layer and fry them in a little oil until golden.
After 30 minutes, take a little sauce from the tagine, put it in a saucepan and add the dried prunes, the rest of the powdered cinnamon, cinnamon sticks, sugar and a pinch of salt. Cover and cook for 15 minutes. Drain the prunes and remove the sticks of cinnamon.
Once the meat is cooked and the sauce has reduced, add the prunes and sprinkle the sesame seeds and almonds over the top. Cut the boiled eggs in half and arrange them around the edge.
Serve directly at the table.

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