Lamb Tagine Topped With Prune, Egg and Almonds
- Ready In:
- 1hr 10mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 12 ounces lamb, cut in 3/4 inch strips
- 1 onion, finely chopped
- 1⁄2 teaspoon saffron
- 1⁄2 teaspoon ginger, ground
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 teaspoons coriander, chopped
- 2 garlic cloves, peeled
- 1 tablespoon lemon juice
- 2 slices crystallized lemons (regular lemon if you have to)
- 1⁄2 teaspoon ras el hanout spice mix, North African Ras El Hanout Spice Mix (or another version)
- 1 teaspoon olive oil
- 1⁄4 teaspoon clarified butter
- 1⁄2 nutmeg, grated (fresh is always better, if ground about a heavy teaspoon)
-
To Decorate at Serving
- 2 eggs
- 8 prunes
- 1 tablespoon almonds, slivered (or liced)
- 3 tablespoons water
- 2 cinnamon sticks (ground if you don't have sticks)
directions
- Mix ingredients and marinade for at least an hour.
- Place in tagine and cover with the lid and cook 1 hour at 360°F.
- Hard boil eggs.
- Place prunes, sugar, cinnamon and water in a pan. Simmer gently until the prunes caramelize.
- Toast the almonds in the over for about 5 minutes or just until brown.
- Cut eggs in half or slice and arrange all on top of the tagine before serving.
- Serve with soft flat bread (pita will work) and no utensils -- use the bread to eat.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.