Lamb Tagine with Prunes and Almonds

 Certainly! Here's a professional recipe for Tagine of Lamb with Prune and Almonds (Tagine de Agneau aux Pruneaux et Amandes). This dish is a classic Moroccan specialty, rich in flavor and aroma, combining tender lamb, sweet prunes, and crunchy almonds in a savory-sweet sauce.

 

Ingredients (Serves 4-6 people)

 For the Tagine:

•  1 kg (2.2 lbs) lamb shoulder or leg, cut into large chunks  
• 2 tablespoons olive oil  
• 1 large onion, finely chopped  
• 3 cloves garlic, minced  
• 1 tablespoon fresh ginger, grated  
• 1 teaspoon ground cumin  
• 1 teaspoon ground coriander  
• 1 teaspoon turmeric  
• 1 teaspoon paprika (smoked or regular)  
• 1/2 teaspoon saffron threads (optional), soaked in 2 tablespoons warm water  
• 1 teaspoon cinnamon powder  
• 1/2 teaspoon ground black pepper  
• Salt, to taste  
• 2 cups (500 ml) chicken or lamb stock  
• 300 g (10 oz) pitted prunes  
• 1/2 cup honey or brown sugar (adjust according to taste)  
•  1/2 cup blanched almonds  
• 1 lemon, zested and juiced  
• Fresh parsley or cilantro, chopped (for garnish)  

For Garnish (Optional):

• Preserved lemons, thinly sliced  
• Additional toasted almonds  

Instructions

Step 1: Prepare the Meat

1.  Heat the olive oil in a large, heavy-bottomed pot or traditional clay tagine over medium heat.
2.  Add the lamb pieces and brown them on all sides until golden. Remove the lamb from the pot and set aside.

 Step 2: Sauté Aromatics

1.  In the same pot, add the chopped onion and sauté until translucent and lightly caramelized (about 5 minutes).
2.  Stir in the garlic, ginger, cumin, coriander, turmeric, paprika, cinnamon, black pepper, and salt. Cook for another 1-2 minutes to release the spices' aroma.

 Step 3: Simmer the Tagine

1.  Return the lamb to the pot and pour in the chicken or lamb stock. If using saffron, add the soaked threads along with their liquid.
2.  Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for about 1.5 to 2 hours, or until the lamb is tender. Stir occasionally and add more stock or water if needed to prevent drying out.

 Step 4: Add Prunes and Honey

1.  Once the lamb is tender, stir in the pitted prunes and honey or brown sugar. Adjust the sweetness based on your preference.
2.  Continue cooking uncovered for an additional 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

 Step 5: Finish with Almonds and Lemon

1.  Add the blanched almonds during the last 5 minutes of cooking so they remain crisp.
2.  Stir in the lemon juice and zest just before serving to brighten the flavors.

 Step 6: Serve

1.  Transfer the tagine to a serving platter or keep it in the tagine dish for presentation.
2.  Garnish with fresh parsley or cilantro, and optionally, slices of preserved lemons and extra toasted almonds.

 

Accompaniments

Serve this tagine alongside steamed couscous, Moroccan bread (khobz), or plain white rice. A side salad of tomatoes, cucumbers, and onions dressed with olive oil and lemon juice complements the dish beautifully.

Tips for Success

•  Use bone-in lamb for deeper flavor; bones enhance the richness of the broth.
• If you don't have a traditional tagine, use a heavy Dutch oven or deep skillet with a tight-fitting lid.
• Soaking the prunes in warm water for 10 minutes before adding them can help them plump up further.
• For added authenticity, seek out high-quality preserved lemons at Middle Eastern markets.

Enjoy your delicious Tagine de Agneau aux Pruneaux et Amandes!