Flavorful Moroccan Lamb Tagine with Prunes and Honey

Flavorful Moroccan Lamb Tagine with Prunes and Honey

Introduction

Embark on a culinary adventure to the heart of Morocco with our enticing recipe for Flavorful Moroccan Lamb Tagine with Prunes and Honey. This delectable dish tantalizes taste buds with its aromatic blend of spices, succulent lamb, and the sweet and tangy flavors of prunes and honey. Whether you're a seasoned chef or a home cook seeking to expand your culinary horizons, this tagine is an exquisite choice that will transport you to the vibrant flavors of North Africa.

Ingredients

For the Lamb Tagine:

  • 1 kg boneless lamb shoulder, cut into 1-inch cubes
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon saffron threads (optional)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 2 cups chicken or vegetable broth
  • 1 cup chopped tomatoes
  • 150g pitted prunes
  • 100g honey

For the Couscous (optional):

  • 250g couscous
  • 1/2 cup chopped fresh coriander
  • 1 teaspoon salt

Steps

Preparing the Tagine:

  1. In a large skillet or tagine over medium heat, heat the olive oil.
  2. Add the lamb cubes and cook until browned on all sides.
  3. Add the onion and garlic to the skillet and sauté until softened.
  4. Stir in the spices (ginger, cumin, turmeric, saffron, cinnamon, and black pepper) and cook for 1-2 minutes, or until fragrant.
  5. Pour in the chicken broth and chopped tomatoes. Bring to a simmer, then reduce heat to low and cook for 1-2 hours, or until the lamb is tender.
  6. Add the prunes and honey to the tagine and simmer for an additional 15-20 minutes, or until the prunes are plump and the honey has thickened slightly.

Preparing the Couscous (optional):

  1. In a medium bowl, combine the couscous and salt.
  2. Pour 2 cups of boiling water over the couscous and cover with a lid.
  3. Allow the couscous to stand for 5-10 minutes, or until all the water has been absorbed.
  4. Fluff the couscous with a fork and stir in the chopped coriander.

Tips

  • For a richer flavor, marinate the lamb in the spices and olive oil for at least 30 minutes before cooking.
  • If you don't have saffron threads, you can use a pinch of ground saffron powder instead.
  • Serve the tagine with warm couscous, flatbread, or rice for a complete meal.
  • Leftover tagine can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

FAQs

  • What cut of lamb is best for tagine? Lamb shoulder or leg is ideal for tagines as it has a good balance of fat and meat, resulting in a tender and flavorful dish.
  • Can I use dried apricots or raisins instead of prunes? Yes, you can substitute dried apricots or raisins for prunes, but note that the flavor of the tagine will be slightly different.
  • Can I make this tagine in a slow cooker? Yes, you can transfer the lamb and sauce to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Flavorful Moroccan Lamb Tagine with Prunes and Honey

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