Lamb Tagine with Prunes and Cinnamon

Ingredients for Lamb Tagine with Prunes and Cinnamon

• 1.1kg boneless lamb shoulder, cut into 1 1/2-inch pieces

• 1 medium red onion, halved and thinly sliced

• 3 tablespoons plus 60ml olive oil, divided

• 3 (3-inch) cinnamon sticks

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1 teaspoon turmeric

• 1 pinch saffron threads

• 1 tablespoon white wine or water

• About 600ml water

• 230g prunes (about 475ml )

• 3 tablespoons mild honey

• 1 tablespoon sesame seeds

• 70g whole blanched almonds

Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoons pepper in a 5- to 6-quart heavy pot.

Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute. Add wine to pot, then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.

Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.

Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.

Heat remaining 60ml oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden. Drain on paper towels. Serve tagine sprinkled with sesame seeds and almonds.

Aviso Legal

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