🍖 Lamb Tagine with Prunes 🍖
Ingredients: Serves 4 to 6
1.2 kg lamb shanks, trimmed of excess fat (about 4 small or 3 large shanks) - see notes for other meat options
4 large onions (about 800g), chopped
1 tablespoon finely chopped garlic (about 4 cloves)
1 teaspoon ground turmeric
1 teaspoon salt (or more to taste)
¼ teaspoon ground black pepper
1 large coriander bouquet, tied
Toasted sesame seeds or chopped roasted almonds for garnish
For the Caramelised Prunes:
1 teaspoon ground cinnamon
Brown the Lamb: Heat olive oil in a large casserole over medium-high heat. Once hot, add lamb shanks and brown on all sides. Avoid flipping the meat too early to prevent sticking.
Sweat the Onions: Remove the browned lamb shanks and set aside. In the same casserole, add onions and reduce heat to medium. Cover and cook for 10-15 minutes until onions are soft and translucent.
Cook the Tagine: Return the lamb shanks to the casserole, then add garlic, turmeric, ginger, salt, pepper, saffron, and a cup and a half (320 ml) of water. Place the coriander bouquet on top. Bring to a boil, cover, and simmer on medium-low heat for about 2 hours or until the meat is tender and falls off the bone. Check halfway through and reserve ½ cup of the cooking liquid. Add a bit of water if needed to prevent drying.
Prepare the Prunes: While the tagine cooks, soften prunes by boiling them in water for 5 minutes, then drain. In a small skillet, combine the reserved liquid, prunes, cinnamon, and honey. Simmer over medium-low heat for 5 minutes until the sauce thickens.
Serve: Arrange the lamb shanks and onion sauce on a plate. Top with caramelized prunes and drizzle with prune syrup. Garnish with toasted sesame seeds or chopped roasted almonds. Serve with couscous or crusty bread.
You can use any type of slow-braising beef or lamb pieces trimmed of excess fat for this recipe, such as lamb shoulder, lamb or beef neck, or beef shin.
Enjoy this delicious, hearty dish! 😋 #LambTagine #MoroccanCuisine #ComfortFood
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