Lamb tagine with prunes and almonds

Le Creuset Tagine

Lamb tagine is a very popular dish that we can make with our Emile Henry tagine . The tagine condenses the steam from cooking in its peculiar lid until it returns to its liquid state and falls back onto the food. In this way, the lamb is cooked over a slow flame, leaving a tender and very tasty meat. It can be presented at the table in the tagine itself.

Ingredients

• 1.2 kg lamb shoulder, cut into pieces
• 500 g of prunes
• 150 g whole almonds
• 2 tablespoons of sesame seeds
• 4 hard-boiled eggs
• 3 chopped onions
• 4 cloves garlic, grated
• 2 tbsp of ground cinnamon
• 4 cinnamon sticks
• 1 cc of powdered ginger
• 1 cc cumin
• ½ cc of turmeric
• 1 cc chopped parsley
• 1 cc chopped cilantro
• 4 tablespoons of peanut oil
• 1 piece of salted butter
• 4 tablespoons of sugar
• Salt and pepper

Preparation

1. Heat the oil and salted butter in the tagine and sauté the lamb pieces with the onion, garlic and half of the ground cinnamon, ginger, turmeric, cumin, parsley, coriander, salt and pepper.
2. When the meat is browned, pour three glasses of water over it and let it cook covered for 45 minutes over medium heat.
3. Add more water during cooking if necessary, and stir occasionally.
4. Meanwhile, toast the sesame seeds in a pan without any added fat. Cook the almonds for 15 minutes in boiling water. Blanch them and brown them in a pan with a little oil.
5. After 30 minutes, reserve some of the tagine sauce in a saucepan and add the prunes, the rest of the ground cinnamon, the cinnamon sticks, the sugar and a pinch of salt.
6. Cover and cook for 15 minutes.
7. After the time has elapsed, drain the prunes and remove the cinnamon sticks.
8. When the meat is cooked and the sauce has reduced, add the prunes and sprinkle with sesame seeds and almonds. Place the hard-boiled eggs, cut in half, around the meat.
9. Serve directly from the tagine .

Le Creuset Tagine