Lamb tagine with prunes, almonds and eggs

My husband is Moroccan so naturally I cook a lot of Moroccan food in our home. This delicious tagine is always a crowd pleaser or a special occasion meal that you and your family will love.

Yeah yeah so many eggs but hubby loves them.
Yeah yeah so many eggs but hubby loves them.

Ingredients

  • 5 x lamb shanks, or lamb chops/pieces trimmed
  • 2 x large brown onions, diced
  • 3 x large garlic cloves, crushed
  • 1 tspn black pepper
  • 1 tspn salt
  • 1 Tbls ground ginger
  • 1 tspn saffron threads, toasted lightly and crushed
  • 1/2 tspn imitation saffron
  • 1 x stick cinnamon
  • 1/4 cup pure olive oil
  • 1/4 cup butter
  • 1 cup pitted prunes
  • 4 Tbls sugar
  • 3 Tbls ground cinnamon
  • 1/4 cup blanched almonds, lightly toasted
  • 5 x eggs, boiled hard and halved

Method

In a large heavy based pot mix the meat, onions, garlic, 1 Tbs of the Ground cinnamon, spices and the oils. Brown for a few minutes over a medium heat.
Add 4 Cups of water and the coriander over a high heat and bring to a fast simmer.
Cover and simmer on a medium to low heat for about 2 ½ hours, stirring around occasionally or until meat is well cooked and very tender. ( If necessary add small amounts of water to the pot to prevent it boiling down to nothing and burning on the bottom of pan )
About 1 ½ hours into the cooking remove 2 cups of the sauce and put aside in a small pot.

For Prunes

When meat is in it’s last 30 minutes of cooking use the reserved sauces and add the Prunes, sugar and the cinnamon. Bring to the boil then gentle simmer until the prunes are tender and the sauce has thickened slightly. Turn down to very low to keep warm until the meat is ready.

To serve

Put meat onto a very large deep serving plate with some sauce from it’s pan. Top with the Prunes and pour syrup completely over everything finally topping with scatterings of Almonds and finally the eggs.

Serve with a good salad and fresh bread to mop up the glorious sauces.

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