Lamb Tagine with Prunes and Cinnamon
A rich and aromatic Moroccan stew combining tender lamb shoulder with sweet prunes, warming spices like cinnamon and saffron, finished with crunchy almonds and sesame seeds.
Ingredients
- •2½ lb boneless lamb shoulder
- •1 medium red onion
- •3 tablespoons olive oil
- •3 pieces cinnamon sticks
- •1 teaspoon ground cinnamon
- •1 teaspoon ground ginger
- •1 teaspoon turmeric
- •1 pinch saffron threads
- •1 tablespoon white wine
- •2½ cups water
- •½ lb prunes
- •3 tablespoons honey
- •1 tablespoon sesame seeds
- •½ cup blanched almonds
Cooking Instructions
- 1.
Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot.
5 min
- 2.
Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute. Add wine to pot, then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.
90 min
- 3.
Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.
20 min
- 4.
Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.
5 min
- 5.
Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden. Drain on paper towels. Serve tagine sprinkled with sesame seeds and almonds.
10 min
