Flavorful Moroccan Lamb Tagine with Prunes and Almonds

Introduction

Indulge in the tantalizing flavors of Morocco with our delectable Lamb Tagine with Prunes and Almonds. This aromatic dish marries the richness of tender lamb with the sweetness of prunes and the crunch of almonds, creating a symphony of flavors that will transport your taste buds to the vibrant streets of Marrakech.

Ingredients

• 2 pounds boneless lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads
• 1/4 cup chopped fresh cilantro
• 1/2 cup dried prunes
• 1/2 cup sliced almonds
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup chicken broth
• 1/2 cup water
• Salt and black pepper to taste

Steps

1. Season the Lamb: Season the lamb cubes with salt and pepper.
2. Brown the Lamb: Heat the olive oil in a large Dutch oven or tagine pot over medium-high heat. Add the lamb and brown on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
3. Sauté the Vegetables: Add the onion, garlic, ginger, turmeric, cinnamon, and saffron to the pot. Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
4. Add the Lamb and Broth: Return the lamb to the pot and stir in the cilantro, prunes, almonds, chickpeas, chicken broth, and water. Bring to a boil, then reduce heat and simmer covered for 1 hour and 30 minutes, or until the lamb is tender.
5. Thicken the Sauce (Optional): If the sauce is not thick enough, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water. Add to the pot and stir constantly until the sauce thickens.
6. Serve: Serve the lamb tagine hot over couscous, rice, or flatbread. Garnish with additional almonds and cilantro if desired.

Tips

• For a deeper flavor, marinate the lamb in the spices overnight in the refrigerator before cooking.
• Use a variety of dried fruits for a flavorful twist, such as apricots, raisins, or dates.
• Serve the tagine with a side of yogurt or harissa for a tangy and spicy accompaniment.
• If you don't have time to simmer the tagine for 1 hour and 30 minutes, use a pressure cooker or slow cooker instead.

FAQ

Q: What type of lamb is best for tagine?
A: Boneless lamb shoulder is ideal for tagine as it has a good amount of fat and connective tissue, which will melt away and create a flavorful and tender dish.

Q: Can I use other types of meat in this tagine?
A: Yes, you can use beef or chicken instead of lamb. Adjust the cooking time accordingly, as beef will need longer to become tender.

Q: How do I store leftover tagine?
A: Let the tagine cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze the tagine for up to 3 months.