The New Way Cooking Recipe Lamb tagine with prunes and almonds Delicious and Healthy

Without fail cooking ultimate Lamb tagine with prunes and almonds easy, yummy, practical.

Hi mother, at this time you get prepare recipe Lamb tagine with prunes and almonds with 10 ingredients and 11 steps. Below this is how to make it, please read carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 11 stages of easy cooking Lamb tagine with prunes and almonds.

Ingredients for Lamb tagine with prunes and almonds #

1. Prepare 1 : large onion.

2. Prepare 400 g : lamb shoulder (diced).

3. Needed : Salt and pepper.

4. Prepare 1 tbsp : plain flour.

5. Prepare 2.5 : heaped tsp ras el hanout.

6. Needed 3 : tomatoes.

7. Needed 0.5 tsp : cayenne chilli pepper.

8. Needed 1 tin : prunes (pitted is easier).

9. Prepare : Whole blanched almonds.

10. Needed : Sesame seeds (optional).

If all cooking materials Lamb tagine with prunes and almonds it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Step by Step Cooking Lamb tagine with prunes and almonds #

1. Chop the onion into large chunks..

2. Fry the onion slowly over a low heat until soft, translucent and starting to brown..

3. Add cooked onion to bottom of a tagine or deep oven-proof casserole dish with a lid..

4. Season lamb well with salt and pepper and then dust with flour..

5. Fry the lamb in the now empty onion pan, While moving regularly until browned all over..

6. While the lamb browns, cut the tomatoes into 0.5cm slices. Layer the tomatoes over the onions in the tagine pot..

7. Mix 3tsp ras el hanout and 0.5tsp cayenne chilli pepper with approx 100ml cold water..

8. Once the lamb is browned, layer it over the tomatoes, pouring all the spice mix over the meat..

9. Place the lid on the pot, and put in a low oven (around 140c) for 90 minutes..

10. Take 10 - 12 pitted prunes and place a blanched almond inside each one. Add these to the top of the tagine after 90 minutes in the oven, the return to the oven (still covered) for a further 20 minutes..

11. Toast a few spoonfuls of sesame seeds in a dry frying pan until golden. Sprinkle these over the dish and serve..

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