This was the dish that was served in the Moroccan-themed restaurant at our hotel in Agadir. It tasted divine but could have done with a few more prunes and almonds. I'll definitely be a lot more generous when I recreate this !
Almond & Prune Lamb Tagine
Serves 4 to 6
1 kg lamb, in pieces with at least some left on the bone
2 onions, chopped
3 cloves garlic,crushed
3/4 teaspoon salt
1 teaspoon pepper
1 teaspoon ginger
1/2 teaspoon saffron threads, crumbled (optional - commonly used in Moroccan cuisine but less readily available here)
1/2 teaspoon turmeric
1 or 2 sticks cinnamon
1/4 cup olive oil
1/4 cup butter or vegetable oil
1 tablespoon honey
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
handful of flaked almonds
Brown the meat for a few minutes over a medium heat. Add the onions, garlic, spices, and oils. Add 3 cups of water, bring to the boil and reduce the heat to a simmer.
Cover and cook for 2-3 hours (or longer if using a slow cooker) until the meat is very tender and falling off the bone. About halfway through cooking, remove and reserve 1/2 cup of the liquids. When the meat has cooked, reduce the sauce until it is mostly oil and onions.
In a saucepan, heat the reserved 1/2 cup of cooking liquid over a moderate heat and stir in the honey, sugar and cinnamon. Add the prunes and simmer for about 10 minutes until the sauce reduces to a thick syrup.
To serve, spoon the prunes over the meat and sprinkle with almonds.
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