Moroccan recipe : Almond & Prune Lamb Tagine

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

Ingredients:

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

250g prunes

1 tablespoon honey

2 tablespoons sugar

1 1/2 teaspoons ground cinnamon

handful of flaked almonds 

Preparation:

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.

Other blogposts you may be interested in :

Moroccan recipe : Harira (Moroccan Soup)

Moroccan recipe : Chakchouka

Moroccan recipe : Tagine-cooked fish with olives & vegetables