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Lamb tajine with prunes and almonds

Lamb tajine with prunes and almonds
Lamb tajine with prunes and almonds



1.5 kg leg of lamb cut into pieces

600 g prunes

2 onions sliced

100g blanched almonds (peeled)

1 teaspoon of cinnamon

1 teaspoon of ginger

1 dose of saffron

4 tablespoons sugar

1/2 glass of oil

Salt pepper


Lamb Tajine with Prunes and Almonds is a Moroccan dish from the repertoire of classic cuisine that combines sweet caramelized prunes and lamb or beef meat with fragrant spices of ginger, saffron, cinnamon, and pepper. It is often served at family gatherings, weddings, and other special occasions.

Preparation of the sauce:

In a pot, fry the chopped onions and the meat in the oil, add cinnamon, ginger, saffron, salt, and pepper. Cover with 1L of water and cook for 1 hour over very low heat.

Preparation of prunes:

Dip the prunes in hot water for at least 30 minutes.

In a saucepan, cook the drained prunes in 2 ladles of meat sauce and sugar sprinkle with a little cinnamon, and continue cooking for 15 minutes covered. The cooking time of the prunes can vary greatly depending on the prunes, but the average time is 15 to 30 minutes.

Brown the almonds in oil.

Dressing of the lamb tajine:
Put the meat on a large serving plate (if you have cooked in a tajine, it will also be used as a serving dish), and pour the prunes and creamy sauce on top. If desired, garnish with fried almonds and/or sesame seeds.

Discover another subtle sweet-salty mix: that will offer you an unforgettable result, subtle combinations of fragrances. 

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