The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Lamb tagine with prunes is a classic Moroccan dish that’s both savory and sweet, combining tender lamb with rich spices and the natural sweetness of prunes.
Lamb Tagine With Lamb
Course: TagineCuisine: MorrocanDifficulty: EasyServings
5
servingsPrep time
30
minutesCooking time
1
hour10
minutesCalories
1000
kcalIngredients
1 kg of lamb cut from the leg or shoulder
1 medium onion, chopped
1 clove of garlic, minced
4 tbsp oil
1 tsp Smen
1 tsp ginger
1/2 tsp pepper
1/4 tsp Ras El Hanout
8 saffron pistils
2 cinnamon sticks
Salt
1 small bunch of parsley and coriander
35 cl water
For the prunes:
500 g prunes
5 tbsp caster sugar
20 g butter
1 tsp salt
1 tsp ground cinnamon
25 cl waterFor decoration:
100 g blanched and toasted almonds
2 tbsp sesame seeds
Directions
- In a pot over low heat, brown the meat with the onion and garlic for 2 minutes.
- Add the spices, the bouquet of herbs, the Smen, and the water.
- Cover and cook over low heat until the meat becomes tender and the sauce reduces.
- Pit the prunes and place them in a large pot, add the water, sugar, butter, cinnamon and salt.
- Cover and let the prunes confit over low heat for 15 to 20 minutes.
- Arrange the meat in a dish and garnish with candied prunes.
- Mix the meat sauce with a little prune syrup and coat the meat. Garnish the dish with almonds and sesame seeds.
