Lamb and prune tagine

Name: Lamb and prune tagine (Tajine d’agneau aux pruneaux)
Yield: Serves 4–5
Cuisine: Moroccan
Ingredients: 1 tsp saffron; 1 tsp ground ginger; 1 tbsp ground cinnamon; 400 g (14 oz) pitted prunes; 3 large onions, peeled and chopped; salt, to taste; 100 g (3½ oz) blanched almonds, toasted, to decorate; 2 tbsp granulated sugar; 1 kg (2 lb 2 oz) lamb, such as shoulder, cut into large chunks; 2 garlic cloves, peeled and crushed; 175 ml (6 fl oz) olive oil

Tajine d’agneau aux pruneaux

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

Meltingly sweet in its silken, velvety sauce, this is one of the kings of Fassi taglnes, cooked in a classic, m’qualli sauce. It Is rich so should be served as a main course between a light starter and dessert.

Ingredients

1 tsp ground ginger
1 tsp saffron
salt, to taste

Africa
Morocco
Fez
Main course
Gluten-free
North Africa
Mediterranean

Method

Mix the ginger, saffron and salt with the onion, garlic and oil. Put In a large saucepan with the lamb and almost cover the meat with water. Cook, covered with a lid, for about 1½ hours, checking the water from time to time to ensure It doesn’t boll dry. Remove the lid to allow the sauce to reduce 10 minutes before the end of cooking time.
Meanwhile, put the pr