Lamb Tagine with Prunes and Almonds
This recipe can also be made with Dried Apricots. Just substitute the Prunes.
Ingredients
Feeds 6
5 – 6 Lamb shanks depending upon the size
2 Large Brown onions, very finely chopped
3 Large Garlic cloves, freshly crushed
Small handful Coriander tied into a bouquet
1 Tsp pepper
2 Tsp Ground Ginger powder
½ Tsp Saffron threads, crumbled ( dry fry first for a few seconds )
2 Tsp Ground Tumeric
1 Cinnamon stick
¼ Cup Pure Olive Oil
¼ Cup melted butter or vegetable oil
5 Large eggs, hard boiled and halved
Handful of whole almonds minus skins, Toasted lightly
For the syrup
1 Cup Packaged pitted prunes
4 TBS Honey or Sugar
2 TBS Ground Ginger
Method
- In a large heavy based pot mix the meat, onions, garlic, spices and the oils. Brown for a few minutes over a medium heat.
- Add 4 Cups of water and the coriander over a high heat and bring to a fast simmer.
- Cover and simmer on a medium to low heat for about 2 ½ hours, stirring around occasionally or until meat is well cooked and very tender. ( If necessary add small amounts of water to the pot to prevent it boiling down to nothing and burning on the bottom of pan )
- About 1 ½ hours into the cooking remove 1 cup of the sauce and put aside in a small pot.
For Prunes
- When meat is in it’s last 30 minutes of cooking use the reserved sauces and add the Prunes, sugar/honey and the cinnamon. Bring to the boil then gentle simmer until the prunes are tender and the sauce has thickened slightly. Turn down to very low to keep warm until the meat is ready.
To Serve
To serve put meat onto a very large deep serving plate with some sauce from it’s pan. Top with the Prunes and pour syrup completely over everything finally topping with scatterings of Almonds and finally the eggs.
Serve with a good salad and fresh bread to mop up the glorious sauces.
