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Lamb Tajine with Prunes and Almonds

17/11/2023

Here is the recipe for Lamb Tajine with Prunes and Almonds, a very rich and flavorful Moroccan dish. Before providing you with the recipe, I remind you that this is a variation inspired by Italian tradition, so there may be classic elements that are modified.

Ingredients

  • 800 g of lamb shoulder, cut into pieces
  • 200 g of dried prunes
  • 100 g of blanched almonds
  • 2 onions
  • 2 cloves of garlic
  • 1 teaspoon of freshly grated ginger
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of ground cumin
  • A pinch of saffron threads
  • 500 ml of lamb or chicken stock
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Honey (optional)
  • Zest of one untreated orange (optional)

Preparation

  1. Soak the prunes in warm water for about 30 minutes.
  2. Toast the blanched almonds in a non-stick pan until golden brown, then set them aside.
  3. In the meantime, in a tajine or a heavy casserole dish, fry the finely chopped onions and crushed garlic in olive oil until golden brown.
  4. Add the lamb pieces and brown well on all sides.
  5. Add the spices: ginger, cinnamon, coriander, cumin, and saffron. Mix well to flavor the meat.
  6. Cover the meat with the stock, bring to a boil then lower the heat and let it cook covered for about 1 hour and 30 minutes, until the lamb is tender.
  7. Drain the prunes from the water and, if you like, add a bit of honey for a sweet note. Add them to the pot together with the toasted almonds (and the orange zest if you are using it) in the last half hour of cooking.
  8. Taste and adjust salt and pepper according to taste.
  9. Let it cook until the sauce reduces and thickens, binding all the flavors together.

Serve the Lamb Tajine hot, perhaps accompanied by some couscous or Moroccan bread to soak up the delicious sauce.

Curiosity

The tajine is both the dish and the traditional cooking utensil of North Africa, particularly Morocco. It is a kind of earthenware pot with a conical lid that promotes the condensation of steam, keeping the dish soft and succulent. This type of slow cooking is ideal for intertwining the spicy flavors with the meat.