Lamb Tagine with Prunes
Toasted nuts and cilantro add the final touches to this easy, low-fat spicy Lamb Tagine with Prunes recipe. No tagine? Use another heavy pot in its place.
Ingredients
- 1 - 2 tablespoons ghee or olive oil with a pat of butter
- 1 ½ cups finely chopped onion
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon Raj el Hanout
- ¼ teaspoon ground cayenne pepper or to taste
- 1 pound lean lamb from the shoulder neck or leg, cut into bite-sized pieces, all visible fat removed
- 4 - 6 ounces ready to eat pitted prunes
- Water as needed
- 2 - 3 tablespoons roasted slivered almonds
- 1 - 2 tablespoons roasted shelled salted pistachios
- ½ cup cilantro leaves optional
- Salt and freshly ground pepper.
Instructions
- Heat the ghee in a tagine, heavy-based pot or Dutch oven; stir in the onions and sauté until just beginning to brown. Stir in the turmeric, ginger, cinnamon, Raj el Hanout, and cayenne pepper then add the meat. Stir the meat into the onions until it is all well coated with the spice mixture, then add water to almost cover the meat; bring to a simmer; cover and simmer gently for about 1 ½ hours (you could also cook in a low 325°F oven). Add the prunes to the pot, stir, and add water if necessary. Resume cooking for another 30 minutes. Season generously with freshly ground pepper. Reduce the sauce until fairly thick. Taste and adjust seasonings with salt if necessary.
- To Serve: Top with the nuts and cilantro. Serve with rice or couscous.
Nutrition
Serving: 1 servingSodium: 612mgFiber: 5gCholesterol: 82mgCalories: 335kcalPolyunsaturated Fat: 7gSaturated Fat: 7gFat: 14gProtein: 26gCarbohydrates: 28g
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