Lamb Tajine with prunes and almonds

Le Creuset Tajine

The tagine of lamb is a very popular dish that we can make with our tagine Emile Henry. The tagine it condenses the steam from cooking in its distinctive lid until it returns to its liquid state and falls back onto the food. This way, the lamb cooks slowly over low heat, resulting in tender, very flavorful meat. It can be served at the table in its own tagine.

Ingredients

• 1,2 kg lamb shoulder, cut into pieces
• 500 g of prunes
• 150 g of whole almonds
• 2 tablespoons of sesame seeds
• 4 hard-boiled eggs
• 3 chopped onions
• 4 cloves of garlic, grated
• 2 ccs of ground cinnamon
• 4 cinnamon sticks
• 1 cc of ground ginger
• 1 cc of cumin
• ½ cc of turmeric
• 1 cc of chopped parsley
• 1 cc of 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 the salted butter well in the tagine and sauté the pieces of lamb with the onion, garlic, and half of the ground cinnamon, the ginger, turmeric, cumin, parsley, cilantro, 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 needed, and stir occasionally.
4. Meanwhile, toast the sesame seeds in a pan without added fat. Boil the almonds for 15 minutes in boiling water. Blanch them and brown them in a pan with a little oil.
5. After 30 minutes, set aside a little of the sauce from the tagine in a Shallow Casserole 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 is up, drain the prunes and remove the cinnamon sticks.
8. When the meat is done and the sauce has reduced, add the prunes and sprinkle with sesame seeds and almonds. Arrange the hard-boiled eggs, halved, around.
9. Serve directly from the tagine.

Le Creuset Tajine