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This tagine of lamb, prunes and spices is in response to me completely balanced by way of taste. So, I am not a fan of lamb shoulder within the oven (with plenty of garlic…), however a lamb of seven hours as roast leg of seven hours in orange or the lamb tagine with prunes, melted and perfumed are, for me, a deal with.

You do not usually see meat on the weblog. Like many, I’ve drastically decreased my consumption of meat. And once I the kitchen, it ought to be farm and after the brief circuit.

This recipe is straightforward. As soon as gathered all of the elements, the meat is cooked solely slowly to the stew whereas the candy odor of spices permeates the kitchen.

Don’t change something to the recipe and are available again to provide me the information!!

With this recipe I take part within the Foodie Problem #63 this sport month-to-month between bloggers organized for this version, by Sofia, within the lovely and poetic weblog Pen and Prose.

Issue 2 / 5

Preparation 20 minutes

Cooking for 1 hour 30 minutes concerning the casserole

Recipe tagine of lamb, prunes and spices

Substances : for four individuals

800 g shoulder of lamb, defatted and lower in items of four cm

2 onions of fine measurement, or one onion and a big shallot

1 small handful of almonds

1 small teaspoon of honey and thyme

1 tablespoon apple cider vinegar natural

a Few stems of recent coriander

½ heaped teaspoon of turmeric powder

½ heaped teaspoon cinnamon powder

1/Three heaped teaspoon of coriander powder

1 heaped teaspoon of effective salt gray

2 teaspoons ginger, very finely lower

1 dose of saffron

freshly floor Pepper

1 casserole dish with a lid or a dish and tagine

Progress :

Prepared ? 1,2,3…Take pleasure in …… ce tagine ,lamb, prunes and spices and luxuriate in !

Tricks to succeed with the tagine lamb prunes and spices

slicing meat : little or no for me, that is the half reserved for my man. Take away probably the most doable fats throughout this step.

spices : you may and it’s even higher, use spices not floor (coriander seeds, cinnamon stick). I am not a purist on this one and it’s simpler to measure powder.

honey : I hesitated so as to add it as a result of I did not desire a taste that’s sugary. With this quantity, the flavour is ideal, and the honey offsets the ginger (which I’ve put in vital quantities it have to be stated).

seasoning : for those who do not like ginger (it’s a pity…), lower the quantity.

Add some garlic for those who’re not illiberal like me.

almonds : dry roasted, it’s longer than within the oil. Consideration, the staining is a fast.If you wish to take away the pores and skin extra simply, anticipate to soak them longer upfront (Three to four hours at a minimal).

prune : right here prunes producer, bought in the marketplace of Royan. They’re dried in a standard method, fairly fabulous and are extremely smooth. With prunes dry, it’ll must be rehydrated prior to make use of.

This lamb tagine with prunes can be good the subsequent day, warmed gently. Do not forget the cilantro the subsequent day, it might be a disgrace (and I do know from expertise !)

Why do that recipe for lamb Tagine with prunes and spices ?

Here’s a magical strategy to get pleasure from a lamb shoulder and quicker than the leg of seven hours. This recipe may be ready upfront and reheated on demand. In a big casserole, you may double the portions for a big desk.

I’m concerned with this lamb tagine with prunes, to the Foodie Problem #63 organized by Sofia’s weblog Pen and Prose. Its theme : “The thousand and one nights”

Discover lovely recipes oriental among the many different entries :

17. Hélène’s weblog

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