Lamb Tagine with Prunes
Ingredients
The tagine
-
2
tablespoons
olive oil
-
1.2
kg
lamb shanks, trimmed of excess fat
-
4
large
onions, chopped
-
1
tablespoon
finely chopped garlic
-
1
teaspoon
ground turmeric
-
1
teaspoon
ground ginger
-
1
teaspoon
salt
-
¼
teaspoon
ground black pepper
-
¼
teaspoon
saffron
-
1
large
coriander bouquet, tied
-
to taste
toasted sesame seeds or chopped roasted almonds for garnish
The caramelised prunes
-
300
g
soft dried prunes
-
3
tablespoons
honey
-
1
teaspoon
ground cinnamon
Instructions
- Heat olive oil in a large casserole and brown the lamb shanks on each side.
- Remove the browned lamb shanks and set aside.
- In the same casserole, cook the onions until soft and translucent.
- Add the lamb shanks, garlic, spices, salt, and pepper to the casserole.
- Pour in water and place the coriander bouquet on top, then bring to a boil.
- Cover and simmer gently for 2 hours until the meat is tender.
- Reserve some liquid halfway through cooking and add water if necessary.
- Prepare the caramelised prunes by softening them in boiling water.
- Simmer the reserved liquid with prunes, cinnamon, and honey until thickened.
- Serve the lamb shank and onion sauce, topped with prunes and syrup, garnished with sesame seeds or almonds.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
600
Total fat
30g
Total carbohydrates
40g
Total protein
40g
Sodium
500mg
Cholesterol
100mg
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