Lamb and Prune Tagine

Name: Lamb and Prune Tagine
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2 tablespoons (30 ml) olive oil; 2 medium yellow onions (about 1 pound; 455 g), diced; 3 medium cloves garlic (15 g total), minced; 1 1/2 teaspoon ground turmeric; 1 1/2 teaspoon ground ginger; 1/2 teaspoon ground coriander; 1 1/2 teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt use half by volume; 1/4 teaspoon freshly ground black pepper; 2 1/2 pounds (1.13 Kg) boneless lamb neck or lamb stew meat (leg or shoulder or a combination), trimmed of excess fat and cut into 2- to 3-inch pieces; A small bunch of cilantro sprigs, tied together with kitchen twine, plus cilantro leaves for garnish; 1/2 cup (120 ml) homemade chicken stock or homemade vegetable stock or store-bought chicken or vegetable broth; 1 1/2 cups soft pitted prunes (10.5 ounces; 300 g); 1/2 cup (120 ml) homemade chicken stock or homemade vegetable stock or store-bought chicken or vegetable broth; 3 tablespoons (45 ml) honey; 1 1/2 teaspoons (7.5 ml) olive oil; 3/4 teaspoon ground cinnamon; 1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume; 1/4 teaspoon freshly ground black pepper; Reserved cilantro leaves; Loaf of crusty bread, couscous, or cooked rice; Toasted sesame seeds for serving

Total time: 2 h 30
servings: 6 servings
Dish type: Main dish

Contains sesamePork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify

Cook

2 h 30

Total time

2 h 30

Ingredients

servings

2 c. à soupe (30 ml) olive oil
2 medium yellow onions (about 1 pound; 455 g), diced
3 medium cloves garlic (15 g total), minced
1 1/2 teaspoon ground turmeric
1 1/2 teaspoon ground ginger
1 /2 teaspoon ground coriander
1 1/2 teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt use half by volume
1 /4 teaspoon freshly ground black pepper
2 1/2 pounds (1.13 Kg) boneless lamb neck or lamb stew meat (leg or shoulder or a combination), trimmed of excess fat and cut into 2- to 3-inch pieces
A small bunch of cilantro sprigs, tied together with kitchen twine, plus cilantro leaves for garnish
1 /2 cup (120 ml) homemade chicken stock or homemade vegetable stock or store-bought chicken or vegetable broth
1 1/2 cups soft pitted prunes (10.5 ounces; 300 g)
1 /2 cup (120 ml) homemade chicken stock or homemade vegetable stock or store-bought chicken or vegetable broth
3 c. à soupe (45 ml) honey
1 1/2 teaspoons (7.5 ml) olive oil
3 /4 teaspoon ground cinnamon
1 c. à café Diamond Crystal kosher salt; for table salt use half as much by volume
1 /4 teaspoon freshly ground black pepper
Reserved cilantro leaves
Loaf of crusty bread, couscous, or cooked rice
Toasted sesame seeds for serving

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Method

1
For the Lamb: In a large Dutch oven or heavy-bottomed pot, heat oil over medium-low until shimmering. Add onions, cover, and cook, stirring occasionally, until onions are soft and translucent, 10 to 15 minutes.
2
Add garlic, turmeric, ginger, coriander, salt, and pepper and cook, stirring occasionally, until fragrant, about 3 minutes.
3
Add lamb pieces and stir to combine with onions and spices, then add stock or broth and cilantro bunch. Increase heat to medium-high and bring to a boil, then cover pot, reduce heat to low, and simmer, adjusting heat as needed to maintain a gentle simmer and stirring every 30 minutes to prevent sauce from sticking to bottom of pot, until meat is tender and separates easily when pressed with a fork, 2 to 2 1/2 hours. Sauce may thicken slightly during cooking, but pan should not be dry; if necessary, add more stock or water, 1 tablespoon at a time, until there is at least half an inch of sauce in pan. Season with salt to taste.
4
For the Caramelized Prunes: Once meat is cooked, in a medium saucepan, add prunes, vegetable stock, honey, olive oil, cinnamon, salt, and pepper and bring to a simmer over medium-low heat. Gently simmer until sauce thickens slightly into a dark syrup, about 7 minutes. Season with salt to taste.
5
To Serve: Discard cilantro bouquet from the lamb. Transfer lamb tagine to a serving bowl then arrange prunes with their syrup over lamb. Garnish with toasted sesame seeds and cilantro leaves. Serve with your choice of bread, couscous, or rice.

Nutrition

calories: 858 kcal
fatContent: 51 g
fiberContent: 4 g
sugarContent: 27 g
sodiumContent: 823 mg
proteinContent: 62 g
cholesterolContent: 243 mg
carbohydrateContent: 43 g
saturatedFatContent: 19 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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