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Moroccan 🇲🇦Lamb Tagine with Prunes and Almonds This Moroccan dish is my absolute favorite! It’s a tasty mix of sweet caramelized prunes, flavorful spiced lamp and onion sauce – uuuf delicious!!!! 🫠 Recipe for 3/4 people If you don’t have a Tagine, don’t worry, you can follow the same recipe in a large pot. - 1 kg lamb leg (the best), beef or veal Marinade: - 1 teaspoon salt - A pinch of saffron threads diluted in 1DL of water - 1/2 teaspoon pepper - 1 teaspoon turmeric - 1 teaspoon ginger - 1/2 teaspoon Mrouzia or Ras el Hanout (Moroccan spice blend, if it’s hard for you to find this spice you can skip it) - 1 cinnamon stick - 1/2 small spoonful of smen (moroccan rancid butter can be found in halal butcher, but don’t worry you can replace this with normal butter or skip this part) - Approximately 60 ml of a mixture of olive oil and vegetable oil - 3 cloves of garlic - 4 chopped onions Prunes: - 250 dried prunes - A tablespoon of butter - A tablespoon of honey - 1DL of water - 1/2 teaspoon cinnamon Garnish: - 3 eggs - 50g shelled almonds For best results, marinate the lamb overnight or for at least 2 hours. Then, place the marinated lamb and any leftover marinade in the tagine with a bit of water. Let it cook gently over low heat for 1.5 to 2 hours, or until the meat is tender, stirring occasionally. While the meat is cooking, prepare the prunes. In a pot, put the prunes, butter, cinnamon, honey, and a little water and let cook over medium heat for about 5 minutes. To remove the skin from the almonds, boil them in water for 5 minutes. Then, make sure to dry them thoroughly before frying them until they turn golden and crispy. Boil the eggs for 7 to 8 minutes. When the meat is cooked, remove the tagine from the heat, add some prunes, almonds and eggs, then serve with good Moroccan bread or your choice! And as we say in Morocco, bismillah! #morocco🇲🇦 #tajine #foodporn #tagine #arabic #africa #moroccanfood #darija #moroccanoil #moroccotravel
Duration: 53 sPosted : Fri, 22 Mar 2024 17:18:43Views
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