Flavours of Morocco Lamb Tagine with Prunes and Almonds
Last year we travelled to Southern Spain. It’s hard to imagine how quickly the days have passed since that trip. This year we headed to Morocco. As always, for me, learning about food is part of our preparations for the trip. Markipedia is doing his bit to ensure we don’t miss anything en route!
Since my first trip to Morocco 30 years ago, Moroccan cuisine has been a favourite. Some might find it interesting or surprising how readily available Moroccan cuisine is in Provence. The proximity to North Africa and the large population with roots in that region drive the demand for spices and ingredients to make recipes like this lamb tagine. And, of course, both apricots and plums (prunes) grow in the South of France. Please continue reading here for the original blog and photos by Cocoa & Lavender. The tagine in my photos is one we purchased in Marseille years ago.
Lamb Tagine with Prunes and Almonds
- 3 tbsp Olive Oil
- 2 lbs Leg of Lamb in 2-inch chunks
- 2 inch piece of Fresh Ginger peeled and finely grated
- 1 tsp Turmeric
- 2 medium Onions 1 diced and 1 thinly sliced
- 1/2 cup Chicken Broth
- 1/2 cup Beef Broth
- 1/2 tsp Saffron Thread
- 1 cup Pitted Prunes
- 1/2 cup Marcona Almonds
- 1 tbsp Honey
- 1 tsp Ground Cinnamon
- freshly ground Black Pepper
- 1 tsp Sesame Seeds lightly toasted
- Heat the olive oil in a Dutch oven and sauté the lamb, ginger, and turmeric until lamb is lightly browned — about 3 minutes. Add the diced onion and sauté for an additional 2 minutes. Add the saffron and stir to incorporate it evenly. Let cook for 30 seconds, then add the broth. Bring to a boil, then reduce the heat to medium-low and cover. Simmer for 1 hour, or until lamb is tender.
- Preheat the oven to 200°F. Transfer the meat to a tagine or other ovenproof casserole and place it in the oven.
- Return the stovetop liquid to a lively simmer and add the sliced onion, prunes, almonds, honey, cinnamon, salt, and pepper. Let cook uncovered for about 15 minutes until the sauce has thickened and coats the back of a spoon. This could take more or less time, depending on how briskly you simmer the sauce.
- Remove the tagine from the oven and pour the sauce over the meat, making sure to distribute the prunes and almonds evenly. Check for seasoning. Sprinkle with the sesame seeds, cover with the tagine lid, and serve at the table with crusty bread or, as is done in the U.S., with a side of couscous.