Moroccan Lamb Tajine Recipe with Prunes

 

This is a delicious recipe if you love lamb. Sweetened with honey it is sure to waw your guests and get you many compliments as a fine gourmet chef, no one will know that it was easy to make. Our secret :)

Serves 2 people
Cooking time: 1 hour

Ingredients:

- 2 Lbs of Lamb stew
- Black tea
- Half yellow onion, chopped
- 1 small bag of dried prunes
- 2 Tbsp of Olive Oil
- 2 Garlic cloves, minced
- 1/2 tsp of Cinnamon
- 1/2 tsp of Ginger (powder)
- 1/4 tsp of turmeric or few Safran threads
- 1/4 tsp of dried oregano
- 1/4 cup of whole or sliced Almonds
- 3 Tbsp of honey
- 2 Eggs
- 1 1/2 Cups of water or beef stock
- Toasted sesame seeds (optional)

Directions:

Immerse the prunes in the hot tea



Put the eggs in cold water to boil. When boiled, close lid and set aside (leave on stove).

Put the almonds in hot water (skip this step if using sliced almonds)



Heat a pressure cooker or a heavy pot or skillet. When hot,add the Olive oil, onions, and Lamb and cook until browned - about 5 minutes.



Add the garlic, cinnamon, ginger, oregano, turmeric or safran, and water or stock. Bring to boil, cover, then let it simmer for about 45 minutes on low heat.



Meanwhile, take the prunes out the tea water and set aside.Peel the almonds (if using whole), dry, roast the almonds on low heat on the stove or oven for few minutes until slightly brown.



Cut the eggs in quarters.

After 45 minutes, open the lamb pot or pressure cooker lid and add the honey and the prunes then cook until sauce is thickened. Stir.



Serve the lamb and garnish with almond, eggs, and sesame seeds.



This meal can be served with couscous or bread.

Enjoy!

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Moroccan Lamb Tajine Recipe with Prunes

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Recipe Type: Entree

Author: Nisrine

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 2 people

Ingredients

• 2 Lbs of Lamb stew


• Black tea


• Half yellow onion, chopped


• 1 small bag of dried prunes


• 2 Tbsp of Olive Oil


• 2 Garlic cloves, minced


• 1/2 tsp of Cinnamon


• 1/2 tsp of Ginger (powder)


• 1/4 tsp of turmeric or few Safran threads


• 1/4 tsp of dried oregano


• 1/4 cup of whole or sliced Almonds


• 3 Tbsp of honey


• 2 Eggs


• 1 1/2 Cups of water or beef stock


• Toasted sesame seeds (optional)

Instructions

1. Immerse the prunes in the hot tea, the almonds in hot water (skip this step if using sliced almonds), and put the eggs in cold water to boil. When boiled, close lid and set aside (leave on stove).


2. Heat a pressure cooker or a heavy pot or skillet. When hot,add the Olive oil, onions, and Lamb and cook until browned - about 5 minutes. Add the garlic, cinnamon, ginger, oregano, turmeric or safran, and water or stock. Bring to boil, cover, then let it simmer for about 45 minutes on low heat.


3. Meanwhile, take the prunes out the tea water and set aside. Peel the almonds (if using whole), dry, roast the almonds on low heat on the stove or oven for few minutes until slightly brown. Cut the eggs in quarters.


4. After 45 minutes, open the lamb pot or pressure cooker lid and add the honey and the prunes then cook until sauce is thickened. Stir. Serve the lamb and garnish with almond, eggs, and sesame seeds.


5. This meal can be served with couscous or bread.


6. Enjoy!

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