Lamb Tagine with Prunes

Lamb Tagine with Prunes Recipe from Egypt - Ingredients and Steps

Region / culture: Egypt | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Lamb Tagine with Prunes is a traditional Moroccan dish that combines tender lamb with sweet prunes and savory spices. This hearty and flavorful stew is perfect for a cozy dinner on a cold evening.

History

Tagine is a North African dish named after the earthenware pot in which it is cooked. The slow cooking method allows the flavors to meld together, creating a rich and aromatic dish. The addition of prunes adds a touch of sweetness to balance out the savory flavors of the lamb and spices.

Ingredients

3 lb (1.36 kg) lamb shanks, cut into 1 inch pieces
3 medium onions, peeled and grated, two peeled and thickly sliced
1 tbsp ras el hanout, plus more to taste
salt and freshly ground black pepper
1 tbsp plus 1 tsp unsalted butter
Large pinch saffron
1 cinnamon stick
1 tsp olive oil
2 tsp sugar
0.5 cup canned crushed tomatoes
1 cup canned chickpeas
3 cup pumpkin or butternut squash chunks
0.75 cup pitted prunes, halved
pita bread or lavash

How to prepare

Coat the lamb with grated onion, ras el hanout, salt, and pepper. Marinate in the refrigerator for 30 minutes or up to 2 hours.
Melt 1 tbsp of butter in a wide, heavy-bottomed pan. Add the meat and lightly brown it on all sides.
Add saffron, water, and a cinnamon stick to the pan. Bring it to a boil, then reduce the heat to a simmer. Cover and cook for 1.5 hours.
Let it cool slightly, then remove the shanks. Pull the meat from the bones, keeping the pieces as large as possible. Discard any fat, gristle, and bones. Season the meat with salt and pepper.
Skim the fat from the liquid or refrigerate it overnight and remove the fat.
Refrigerate the meat.
In a medium sauté pan, heat 1 tsp of butter and 1 tsp of oil. Add sliced onions and sprinkle them with sugar, salt, and pepper to taste. Cook over medium-high heat for 15 minutes, tossing or stirring only when they turn brown.
Turn the heat to low and cook until the onions are very soft and brown, about 20 more minutes.
Add tomatoes and the cooking liquid from the lamb to the pan. Bring it to a boil.
Add the meat, chickpeas, and pumpkin or squash to the pan. Simmer, covered, for 15 minutes.
Remove the lid, stir in prunes, and simmer until the mixture thickens, about 15 to 20 more minutes.
Adjust the seasonings to taste.
Serve immediately with harissa sauce and lavash or pita bread.

Variations

Substitute beef or chicken for the lamb for a different flavor profile.
Add chopped apricots or dates for additional sweetness.
Stir in a spoonful of harissa paste for a spicy kick.

Cooking Tips & Tricks

Marinate the lamb for at least 30 minutes to allow the flavors to penetrate the meat.

- Browning the meat before cooking helps to seal in the juices and adds depth of flavor to the dish.

- Skim the fat from the cooking liquid to reduce the overall fat content of the dish.

- Adjust the seasonings to taste before serving to ensure a perfectly balanced flavor profile.

Serving Suggestions

Serve the Lamb Tagine with Prunes over couscous or rice for a complete meal.

- Garnish with chopped fresh cilantro or parsley for a pop of color and freshness.

Cooking Techniques

Slow cooking the lamb allows it to become tender and flavorful.

- Browning the meat before cooking adds depth of flavor to the dish.

- Simmering the stew with the prunes at the end allows the flavors to meld together.

Ingredient Substitutions

Use dried apricots or dates instead of prunes.

- Substitute beef or chicken for the lamb.

- Use canned diced tomatoes instead of crushed tomatoes.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving.

- Store the cooked stew in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the Lamb Tagine with Prunes in individual bowls garnished with a sprinkle of chopped fresh herbs. - Serve with warm pita bread or flatbread on the side.

Pairing Recommendations

Pair this dish with a glass of Moroccan mint tea for an authentic experience.

- Serve with a side of tabbouleh salad or hummus for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in a saucepan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

32g per serving

Fats

- Total Fat: 12g per serving

- Saturated Fat: 4g per serving

Proteins

- Protein: 28g per serving

Vitamins and minerals

Vitamin A: 120% DV

- Vitamin C: 45% DV

- Iron: 20% DV

Alergens

Contains: Wheat

Summary

This dish is a good source of protein and essential vitamins and minerals. It is relatively high in carbohydrates and fats, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Lamb Tagine with Prunes is a flavorful and aromatic dish that combines tender lamb with sweet prunes and savory spices. This traditional Moroccan stew is perfect for a cozy dinner on a cold evening. Serve with warm pita bread or flatbread for a complete meal. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. I was at a bustling market in Morocco, surrounded by the sights and sounds of a vibrant culture. The aroma of exotic spices filled the air, and my senses were overwhelmed with the beauty of the colorful displays of fruits and vegetables. As I wandered through the narrow alleyways, I came across a small stall selling tagines, traditional Moroccan clay pots used for slow cooking.

I watched as the vendor prepared a lamb tagine with prunes, layering tender chunks of meat with sweet dried fruit and fragrant spices. The dish simmered gently over a low flame, the flavors melding together to create a rich and savory stew. I was mesmerized by the sight and knew that I had to learn how to make it myself.

I struck up a conversation with the vendor, a friendly woman with a warm smile and a twinkle in her eye. She told me that the recipe had been passed down through generations of her family, each cook adding their own twist to make it their own. She graciously agreed to show me how to make the dish, inviting me to her home to learn the secrets of her culinary tradition.

I followed her through the bustling streets of the medina, the maze-like old city of Morocco, until we arrived at her humble abode. Her kitchen was small but cozy, filled with the aromas of spices and herbs. She showed me how to season the lamb with a blend of cinnamon, cumin, and ginger, then brown it in a hot skillet until it was golden and caramelized.

Next, she added diced onions, garlic, and preserved lemons, a staple in Moroccan cuisine, to the pot, letting them sweat and release their sweet and tangy flavors. She then poured in a generous amount of chicken broth, along with a handful of chopped prunes and a sprinkle of saffron, which added a deep and earthy note to the dish.

As the tagine simmered on the stove, the tantalizing aroma filled the air, making my mouth water in anticipation. The vendor explained that the key to a good tagine was patience, allowing the flavors to develop slowly over a gentle heat. She shared stories of her childhood, watching her mother and grandmother cook traditional dishes in the same clay pot, passing down their knowledge and love of food through the generations.

After several hours of slow cooking, the lamb tagine with prunes was finally ready. The meat was tender and succulent, falling apart at the touch of a fork. The sweet prunes had soaked up the savory broth, creating a delicate balance of flavors that danced on my tongue. I savored each bite, feeling a connection to a culture and tradition that had been preserved for centuries.

I thanked the vendor for her generosity and hospitality, promising to carry on the tradition of making lamb tagine with prunes in my own home. She smiled and wished me well, knowing that the recipe would live on through me and my family. As I left her home, I felt a sense of gratitude for the opportunity to learn from a master of Moroccan cuisine, and a renewed passion for cooking and sharing the recipes that I had gathered over the years.

Now, whenever I make lamb tagine with prunes, I am transported back to that bustling market in Morocco, surrounded by the sights and sounds of a vibrant culture. I can almost hear the calls of the vendors, the laughter of children playing in the streets, and the sizzle of the tagine as it simmers on the stove. And I am reminded of the power of food to bring people together, to create connections and memories that last a lifetime.