Lamb tagine with prunes
Meltingly tender lamb with prunes, almonds and honey in a sweet and savoury tagine.
Active time30 min
Cooking2 h
Total2 h 30 min
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Ingredients
- 150 g onions
- 800 g lamb shoulder
- 60 g almonds
- 1 stick of cinnamon stick
- 400 ml water
- 20 ml olive oil
- 30 g honey
- 200 g pitted prunes
Preparation
Peel and thinly slice the onion. Cut the lamb shoulder into large cubes.
150 g onions800 g lamb shoulder- knife
- chopping board
Heat the oil in a casserole dish and brown the lamb and onion for 10 minutes. Add the cinnamon and water. Cover and simmer for 1 hour 30 minutes over a low heat.
1 stick of cinnamon stick400 ml water20 ml olive oil- casserole dish
- lid
- spatula
Add the prunes, honey and almonds. Continue cooking for 20 minutes, until the meat is tender, then remove the cinnamon.
60 g almonds30 g honey200 g pitted prunes- casserole dish
- spoon
Allergens
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration