Lham Barkouk- Lamb and Prunes Tagine, is a classic Moroccan dish traditionally served at weddings & for esteemed guests. This savoury and sweet combination of caramelised onions, tender meat and soft glazed prunes is enough to leave you wanting more! Don’t be intimidated by the steps, all of it being cooked in the Tagine pot makes the process easy & straightforward. Recipe by Tagine Hub.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
600g diced leg of lamb
- 1 white onion
- 1/2 tsp of turmeric
- 1 tsp of ginger powder
- 1/2 tsp of black pepper
- 1 cinnamon stick
- 1 tsp of salt
- 2 clove of garlic
- 15g bunch of mixed coriander and parsley
- pinch of saffron strands
- 5 or 6 tbsp of cooking oil
- 10-12 dried prunes
- 1 tbsp butter
- ½ tsp ground cinnamon
- 2 tsp granulated white sugar (or honey for a healthier alternative)
- 1 tsp of roasted sesame seeds
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Method
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1Firstly, slice the white onion into thin strips and crush the garlic cloves.
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2Place the meat into the tagine, add the chopped onion, crushed garlic and spices and cover and cook on low heat for 10 minutes.
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3During this time, dissolve the saffron strands into 4-5 tbsp of warm water and drizzle it over the meat.
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4Take your bunch of mixed coriander and parsley, tie it together like a bouquet and add it to top of the meat.
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5Cover the meat with water and place the lid on to cook on medium heat starting for 50 minutes and then longer till the meat is tender.
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6In a separate small pot, soak the dried prunes in boiling water for 5 minutes.
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7Drain the water and then put the prunes in a skillet, add the butter, cinnamon powder and sugar (or honey) to glaze the prunes.
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8Cook the prunes for 7-10 minutes on dry heat until the skillet dries out.
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9Once the meat is tender and water level has reduced fully, dress the meat with the prunes and roasted sesame seeds.
Cooks Tip:
Instead of prunes, dried apricots can be used.
Lamb shanks is also a good alternative meat option.
Tools for perfection
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