Main CourseDinner

Lamb Tagine with Prunes and Almonds

Name: Lamb Tagine with Prunes and Almonds
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 porties
Cuisine: moroccan
Ingredients: 900 g lamb shoulder cut into 5cm cubes; 1 st yellow onion finely chopped; 3 teentje garlic minced; 1 el ginger grated; 1 tl turmeric; 1 tl cumin; 0,5 tl cinnamon; 1 tl paprika; 0,25 tl saffron threads soaked in 2 tbsp hot water; 1 tl salt; 0,5 tl black pepper; 2 el vegetable oil; 3 kopje chicken broth; 1 kopje prunes pitted; 2 el honey; 0,5 kopje almond sliced; 0,25 kopje fresh cilantro chopped

This traditional Moroccan lamb tagine features tender lamb simmered with aromatic spices, sweet prunes, and crunchy toasted almonds. It's a rich and flavorful dish, perfect for a comforting meal.

Een origineel recept van Forkin

Totale tijd: 2 uur 25 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 889 kcal

Glutenvrij

Allergeneninformatie: kan noten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

900 glamb shoulder, cut into 5cm cubes
1 styellow onion, finely chopped
3 teentjegarlic, minced
1 elginger, grated
1 tlturmeric
1 tlcumin
0,5 tlcinnamon
1 tlpaprika
0,25 tlsaffron threads, soaked in 2 tbsp hot water
1 tlsalt
0,5 tlblack pepper
2 elvegetable oil
3 kopjechicken broth
1 kopjeprunes, pitted
2 elhoney

garnish

0,5 kopjealmond, sliced
0,25 kopjefresh cilantro, chopped

Keukengerei

tagine · dry pan · measuring cups · large pot · measuring spoons · cutting board · knife

De bereidingswijze

Stap voor stap

1
Season the lamb shoulder cubes generously with salt and black pepper.
Ongeveer 2 min
2
Heat the vegetable oil in a large tagine or heavy-bottomed pot over medium-high heat.
Ongeveer 2 min
3
Add the lamb to the pot in batches and brown on all sides; remove the browned lamb and set aside.
Ongeveer 8 min
Tip van de kok: Do not overcrowd the pot, as this will steam the meat instead of browning it.
4
Reduce the heat to medium, then add the yellow onion to the pot and cook until softened, about 5-7 minutes.
Ongeveer 7 min
5
Stir in the garlic, ginger, turmeric, cumin, cinnamon, and paprika; cook for 1 minute until fragrant.
Ongeveer 1 min
Tip van de kok: Be careful not to burn the spices.
6
Return the browned lamb to the pot.
7
Pour in the chicken broth and the saffron threads with their soaking water; bring the mixture to a simmer.
Ongeveer 5 min
8
Cover the pot and reduce the heat to low; let it simmer for 90 minutes, or until the lamb is very tender.
Ongeveer 1 uur 30 min
Tip van de kok: If using a tagine, ensure the lid is properly sealed to retain moisture.
9
Add the prunes and honey to the tagine; continue to simmer for another 20 minutes, uncovered, allowing the sauce to thicken slightly.
Ongeveer 20 min
10
While the tagine simmers, toast the sliced almonds in a dry pan over medium heat until golden brown; set aside.
Ongeveer 5 min
Tip van de kok: Watch the almonds carefully as they can burn quickly.
11
Taste and adjust seasoning if needed.
12
Garnish the tagine with toasted sliced almonds and fresh cilantro before serving.
Tip van de kok: Serve hot with couscous or crusty bread.

Per portie

Voedingswaarden

46%Score

Calorieën: 888,6kcal
Eiwit: 43,1g
Koolhydraten: 46,2g
Vet: 64,9g
Vezels: 6,4g
Suiker: 27,2g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover tagine in an airtight container in the refrigerator.

Opwarmen

Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed, or in the microwave until heated through.