Lamb Tagine with Prunes, Almonds and Eggs

  • Lamb Tagine with Prunes, Almonds and Eggs
Ranking: 2 more votes required!

Rated 5 out of 5 based on 3 votes

Ingredients

  • 5 x lamb shanks, trimmed
  • 2 x large brown onions, diced
  • 3 x large garlic cloves, crushed
  • 1 tspn black pepper
  • 1 tspn salt
  • 1 Tbls ground ginger
  • 1 tspn saffron threads, toasted lightly and crushed
  • 1/2 tspn imitation saffron
  • 1 x stick cinnamon
  • 1/4 cup pure olive oil
  • 1/4 cup butter
  • 1 cup pitted prunes
  • 4 Tbls sugar
  • 3 Tbls ground cinnamon
  • 1/4 cup blanched almonds, lightly toasted
  • 5 x eggs, boiled hard and halved

Method

In a large heavy based pot mix the meat, onions, garlic, 1 Tbs of the Ground cinnamon, 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 2 cups 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 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.

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  • Ama, I didn’t put suger to the prunes! They are sweet enough. The eggs I have poached (1 per person)….
    …….but the taste is superb!!!

    Reply

    by Hannu Verasdonck on 10/10/2012, 03:42
    Hannu Verasdonck
    • The sugar is more to make them into a syrup but it’s all good if you’re not too keen on sweetness. I am so glad you enjoyed my recipe :) Poaching is something I adore too but my husband likes the “traditional” ;)

      Reply

      by Ama Abejja on 11/10/2012, 13:11
      Ama Abejja
  • We made this for dinner tonight, simply amazing. SO delicious. Thank you so much for the recipe. It wont let me leave a rating? I give you 5 stars. Will try the rating button another time.

    Reply

    by Sam James on 04/01/2013, 00:02
    Sam James
    • Thank you Bree. This meal was served at our wedding in Morocco. It’s definitely in my heart and one of my favourites. I am so happy you loved it !

      Reply

      by Ama Abejja on 04/01/2013, 16:05
      Ama Abejja
  • Brilliant, so tasty

    Reply

    by Simon Lee on 04/01/2013, 00:14
    Simon Lee
    • I’m very happy you enjoyed it Simon :)

      Reply

      by Ama Abejja on 04/01/2013, 16:06
      Ama Abejja