TAGINE OF LAMB WITH ALMONDS & PRUNES

• porsiyonlar: 6

Malzemeler

1.5 kg boned shoulder or leg of lamb

1 large or 2 medium onion(s), finely chopped

2 cloves garlic, crushed

1 tsp ground ginger large pinch saffron threads

2 tsp ground cinnamon

300g pitted prunes

2 tbsp honey, or to taste

100 g blanched almonds

4 tbsp neutral cooking oil - grapeseed or canola

Yöntemler

Trim the lamb of excess fat, sinew and glands and cut into large cubes.

Heat 3 tbsp of the oil in a large pan and brown the lamb until nicely caramelized, then remove from the pan and set aside.

brown in batches as necessary, so that the lamb is not crowded in your pan.

In the same pan, sweat the onions then add the garlic, ginger and cinnamon and sauté briefly

Return the lamb to the pan, barely cover with water then add the almonds and saffron

Bring to the boil, season lightly with salt and pepper then reduce the heat and simmer covered for 1 ½ - 2 hours, until the lamb is tender.

Add the prunes and honey and simmer uncovered for 20 minutes or until the sauce is thickened and reduced.

Season to taste with salt and pepper.

• Serve with pomegranate couscous