Photograph of the finished Lamb tagine with prunes

Middle East · Tagine cừu hầm mận khô

Lamb tagine with prunes

2 hr Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 720 g
  • Photograph of Prune Prune 160 g
  • Photograph of Onion Onion 2
  • Photograph of Ras el hanout spice powder Ras el hanout spice powder 16 g
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Ginger Ginger 12 g
  • Photograph of Sliced almonds Sliced almonds 60 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 4 g
  • Photograph of Sugar Sugar 24 g
  • Photograph of Olive oil Olive oil 60 ml
  • Photograph of Salt Salt 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Marinate the lamb with ras el hanout, minced ginger, saffron pistils steeped in warm water, and salt for 30 minutes.
  2. 2 Sauté the onions in olive oil for 6 minutes, then add the lamb and sear on all sides.
  3. 3 Add just enough water to cover the meat, cover the tagine pot, and simmer over low heat for 90 minutes until the meat is tender.
  4. 4 Soak the dried plums in warm water for 15 minutes, then put them in a pot with cinnamon, star anise, and sugar. Simmer for another 20 minutes until the sauce thickens and becomes glossy.
  5. 5 Roast the almonds for 4 minutes, then sprinkle them on top before serving.

With an appliance

  • Pressure cooker 1 hr 30 min

    Replace step 3: simmer the lamb under high pressure for 30 minutes, then release the pressure naturally for 15 minutes; add the plums, cinnamon, and sugar from step 4 and cook with the lid open for another 15 minutes to thicken the sauce.

Start cooking