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Lamb tagine with prunes and almonds

Tagine of lamb with prunes and almondsThe tagine (or tajine) of lamb with prunes and almonds and a succulent dish of Arab origin, widespread especially in Morocco, Tunisia and Algeria. In this version the tagine, Moroccan dish made of chicken or goat is cooked with plums which give it a characteristic bittersweet taste. The lamb, in cooking, is flavored with cinnamon, saffron and ginger in your kitchen sprigioneranno a mix of fragrances that will make you do a perfect travel between distant lands and full of charm. Ideal for the lamb tagine with prunes and almonds would be a slow cooking using the fact that the tajine pot terra cotta consists of a plate and a cone-shaped cover that allows a slow, moist cooking. The original recipe calls for cooking the lamb tagine with prunes and almonds on the grill. In the absence of this pan will go well also a pot large well, in any case cooking will have to be very slow. Ingredients Garlic cloves 2 cinnamon powder 2 tablespoons meat sheep lamb shoulder meat 800 g onions 200 g almonds into strips 70 g honey 40 g peanut oil 4 tablespoons Prunes 250 g Salt to taste Saffron 1bustina fresh ginger 30 g (1 level teaspoon dust) Preparation Soak the prunes in warm water for about an hour (1). Eliminated from the pulp of lamb any remaining fat and then reduce it into cubes (2). Peel and chop the onion and garlic, then let them fry in a pan with 3 tablespoons of olive oil and the diced lamb (3). Add the cinnamon, saffron, ginger, salt and pepper (4), then stir well to (5), and after 5 minutes cover with hot water and simmer for at least an hour on low heat with the lid (6 ). Drain the prunes and add them to the lamb (7), then add the honey and cook for another 20 minutes (8). Five minutes before turning off the heat, put in a pan and a tablespoon of olive oil, over medium heat, fry the fillets with almonds, until become golden (9): Be careful not to burn them! Add the almonds to the lamb tagine and serve immediately, perhaps all accompanied with a good rice pilaf.

Add the cinnamon, saffron, ginger, salt and pepper (4), then stir well to (5), and after 5 minutes cover with hot water and simmer for at least an hour on low heat with the lid (6 ). Drain the prunes and add them to the lamb (7), then add the honey and cook for another 20 minutes (8). Five minutes before turning off the heat, put in a pan and a tablespoon of olive oil, over medium heat, fry the fillets with almonds, until become golden (9): Be careful not to burn them! Add the almonds to the lamb tagine and serve immediately, perhaps all accompanied with a good rice pilaf.