Maassel - Lamb tajine with prunes and almonds

maassel tajine - Lamb tajine with prunes and almonds maassel tajine - Lamb tajine with prunes and almonds

Key info

  • Difficulty : 3/5
  • Prep time : 20 min
  • Cook time : 40 min
  • Serves : 4
Ingredients :
  • 1 kg of prunes
  • 1.5 kg shoulder or mouse lamb chopped
  • 1 pinch of ginger powder
  • 1 pinch saffron crushed
  • 1 onion, chopped
  • 1 cinnamon stick
  • 5 tablespoons vegetable oil
  • 2 tablespoons of honey
  • 250 g almonds
  • 100 g of toasted sesame seeds
  • salt and pepper
Recipe :
  • Wash prunes, place them in a large container. Pour 1 liter of water and leave to swell.
  • In a pot, fry the meat over medium heat and mix well with ginger, saffron, onion, salt and cinnamon.
  • Drain the prunes recovering their soaking water and set aside.
  • Pour the soaking prunes in the pot, stir well and bring to boil. Add 4 tablespoons of oil and cook covered over medium heat for 20 minutes, stirring during cooking and adding a little water if necessary.
  • When the meat is cooked, remove from the pot and set aside.
  • Reduce the sauce until complete evaporation of water. Add the prunes and simmer over low heat for 5 minutes. Meanwhile, heat the remaining oil in a pan and sauté the almonds.
  • Reheat the meat in the sauce reduction add a little honey to caramelize and simmer for a few minutes, until caramelized.
  • Place the meat in a hot tagine, have over prunes and sauce. Sprinkle with almonds and sesame seeds and serve hot.
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