Lamb Tagine Topped With Prune Egg And Almonds Food

LAMB TAGINE WITH PRUNES & ALMONDS

Steps:

• Heat half of the oil in a large lidded pan.
• Add the onion and ginger to the pot and fry until softened.
• Add the remainder of the oil to the pot and add the lamb to the onion mix and cook until the meat is coloured on all sides.
• Season the meat and add the coriander, two types of cinnamon, cumin and saffron to it.
• Stir thoroughly and pour enough water over the meat to cover and bring the pot to the boil.
• Turn the heat down, put the lid on, and allow the meat to simmer slowly for about two hours.
• Add the prunes and simmer for another 30 minutes.
• Stir in the honey and sprinkle orange flower water.
• Serve on a bed of fluffy couscous, and top with cilantro and toasted slivered almonds.

FRUITY LAMB TAGINE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
• If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

LAMB TAGINE WITH PRUNES AND CINNAMON

Steps:

• Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot.
• Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute. Add wine to pot, then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.
• Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.
• Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.
• Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden. Drain on paper towels. Serve tagine sprinkled with sesame seeds and almonds.

LAMB TAGINE TOPPED WITH PRUNE, EGG AND ALMONDS

Steps:

• Mix ingredients and marinade for at least an hour.
• Place in tagine and cover with the lid and cook 1 hour at 360°F.
• Hard boil eggs.
• Place prunes, sugar, cinnamon and water in a pan. Simmer gently until the prunes caramelize.
• Toast the almonds in the over for about 5 minutes or just until brown.
• Cut eggs in half or slice and arrange all on top of the tagine before serving.
• Serve with soft flat bread (pita will work) and no utensils -- use the bread to eat.