hardcoregamers

[hardcoregamers]

🍖 Lamb Tagine with Prunes 🍖

Ingredients: Serves 4 to 6

For the Tagine:

2 tablespoons olive oil

1.2 kg lamb shanks, trimmed of excess fat (about 4 small or 3 large shanks) - see notes for other meat options

4 large onions (about 800g), chopped

1 tablespoon finely chopped garlic (about 4 cloves)

1 teaspoon ground turmeric

1 teaspoon ground ginger

1 teaspoon salt (or more to taste)

¼ teaspoon ground black pepper

¼ teaspoon saffron

1 large coriander bouquet, tied

Toasted sesame seeds or chopped roasted almonds for garnish

For the Caramelised Prunes:

300g soft dried prunes

3 tablespoons honey

1 teaspoon ground cinnamon

Method:

Brown the Lamb: Heat olive oil in a large casserole over medium-high heat. Once hot, add lamb shanks and brown on all sides. Avoid flipping the meat too early to prevent sticking.

Sweat the Onions: Remove the browned lamb shanks and set aside. In the same casserole, add onions and reduce heat to medium. Cover and cook for 10-15 minutes until onions are soft and translucent.

Cook the Tagine: Return the lamb shanks to the casserole, then add garlic, turmeric, ginger, salt, pepper, saffron, and a cup and a half (320 ml) of water. Place the coriander bouquet on top. Bring to a boil, cover, and simmer on medium-low heat for about 2 hours or until the meat is tender and falls off the bone. Check halfway through and reserve ½ cup of the cooking liquid. Add a bit of water if needed to prevent drying.

Prepare the Prunes: While the tagine cooks, soften prunes by boiling them in water for 5 minutes, then drain. In a small skillet, combine the reserved liquid, prunes, cinnamon, and honey. Simmer over medium-low heat for 5 minutes until the sauce thickens.

Serve: Arrange the lamb shanks and onion sauce on a plate. Top with caramelized prunes and drizzle with prune syrup. Garnish with toasted sesame seeds or chopped roasted almonds. Serve with couscous or crusty bread.

Notes:

You can use any type of slow-braising beef or lamb pieces trimmed of excess fat for this recipe, such as lamb shoulder, lamb or beef neck, or beef shin.

Enjoy this delicious, hearty dish! 😋 #LambTagine #MoroccanCuisine #ComfortFood