How to Prepare Moroccan Lamb Tagine with Prunes
ngredients:
- 1 kilogram lamb (or beef), cut into large pieces
- 2 large onions, chopped
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 teaspoon saffron
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1 teaspoon salt (to taste)
- 2 cups water
- 250 grams dried prunes
- 2 tablespoons sugar
- 1 teaspoon extra cinnamon
- 1/4 cup roasted almonds for garnish
- Sesame seeds for garnish (optional)
Instructions:
1. Prepare the Meat: In a large pot or tagine, heat the olive oil over medium heat. Add the lamb pieces and brown them on all sides.
2. Add the chopped onions and minced garlic to the meat, stirring well. Then, add the saffron, ginger, black pepper, cinnamon, turmeric, and salt. Stir the ingredients together and let them cook for a few minutes until the meat is well-seasoned.
3. Cooking: Add the water to the pot or tagine, cover it, and let the meat simmer on low heat for 1.5 to 2 hours, or until the meat becomes tender.
4. Prepare the Prunes: In a small saucepan, combine the dried prunes with 1 cup of water, sugar, and extra cinnamon. Let them cook over medium heat until the prunes soften and a thick sauce forms.
5. Serving: Once the cooking is done, place the meat on a serving dish and pour the prunes and their sauce over the top. Garnish with roasted almonds and a sprinkle of sesame seeds, if desired.
History of Moroccan Lamb Tagine with Prunes
Moroccan tagine is one of the most famous traditional dishes in Morocco, with a history that spans centuries. It is believed that the tagine was developed in North Africa during ancient times as a slow-cooking method using a clay or ceramic pot. This dish cannot be attributed to a specific individual; rather, it is part of Morocco's rich cultural heritage, relying on local traditions and ingredients like meats, spices, and dried fruits such as prunes. This dish is a staple for special occasions and celebrations in Moroccan culture.
Say anything 😀