LAMB TAGINE WITH PRUNES AND ALMONDS

 TAGINES

Tagines are the heart of Moroccan cuisine, a symbol of its culinary heritage that combines slow-cooked, succulent meats, vegetables, and fruits with a symphony of spices. These earthenware cooking vessels create an unmatched depth of flavor, as their unique design allows for the slow infusion of spices and aromas, resulting in dishes that are tender, flavorful, and richly aromatic. The nutritional value of tagines is also noteworthy; the slowcooking process preserves the vitamins and minerals of the ingredients, making each dish a healthful blend of protein, fiber, and essential nutrients.

The versatility of tagines is evident in the myriad of recipes that can be prepared, from lamb and prune to chicken and lemon, each offering a distinct taste of Moroccan culture. This versatility extends to the dietary preferences they accommodate, including vegetarian and vegan options, where the emphasis on spices and fresh produce creates dishes that are both flavorful and nutritious. Tagines exemplify the Moroccan approach to cooking, where the focus is on enhancing the natural flavors of the ingredients while maintaining their nutritional integrity. 

Incorporating tagines into one’s diet is an invitation to explore the rich tapestry of Moroccan flavors while adhering to a healthy eating regimen. Their central role in Moroccan cuisine reflects a commitment to meals that are as nourishing as they are delicious, offering a harmonious balance between gastronomy and well-being. 

Ingredients

•  Lamb shoulder, cut into 2-inch pieces - 2 pounds.
•  Prunes - 1 cup.
•  Blanched almonds - 1/2 cup.
•  Onion, finely chopped - 1.
•  Garlic cloves, minced - 2.
•  Ground cinnamon - 1 teaspoon.
•  Ground ginger - 1 teaspoon.
•  Saffron threads - A pinch.
•  Chicken stock - 2 cups.
•  Olive oil - 2 tablespoons.
•  Salt - to taste.
•  Pepper - to taste.
•  Fresh cilantro, chopped - for garnish. 

Instructions

1.  In a tagine or large pot, heat olive oil over medium heat. Brown the lamb pieces on all sides, then remove and set aside.
2.  In the same pot, add the onion and garlic, cookinguntil soft and trans lucent.
3.  Return the lamb to the pot. Add cinnamon, ginger,saffron, salt, and pepper. Stir to coat the lamb in the spices.
4.  Pour in the chicken stock and bring to a simmer. Cover and cook on low heat for 1.5 hours.
5.  Add the prunes and almonds, and cook for another 30 minutes, or until the lamb is tender and the sauce has thickened.
6.  Garnish with fresh cilantro before serving. 

See what Moroccans eat for breakfast: Click here