This lamb tagine will change your taste buds, and make you travel directly to Morocco.
Bon Appétit!
WELSH LAMB TAJINE WITH PRUNES, ALMONDS AND POTATOES
For 3/4 people
Level: medium
Total time: 3.30 hours
Ingredients: 2.5 kg of boneless lamb shoulder, 4 onions, 1 tablespoon of ground cinnamon, 1 tablespoon of ground ginger, 1 tablespoon of ground turmeric, 5 small cubes of saffron, salt, pepper, olive oil, 1 kg of large pitted prunes, 5 tablespoons of honey, 1 stick of cinnamon, 1 tea bag of your choice, 200 g of peeled almonds, 1 kg of apples.
1 Cut the meat into large pieces. Dissolve 3 cubes of saffron in a bottom of warm water. Peel and chop the onions very finely.
2 Place in a large salad bowl, tablespoons of cinnamon, ginger, turmeric, and diluted saffron, and 1 tablespoon of oil, salt and pepper. Add 20 cl of water. Arrange the meat, mix and marinate for 2 hours.
3 Meanwhile, boil the potatoes. Peel them when cooked, and cut them into pieces. Set aside in a baking dish.
4 Arrange the prunes in a saucepan, with the cinnamon stick, 2 cubes of saffron, honey, and tea bag, then cover with water. Simmer over low heat for 20 to 30 minutes, until the prunes are swollen.
5 Fry the almonds, for a few minutes, in a pan with a tablespoon of olive oil.
RESERVE EVERYTHING AND PREPARE THE MEAT :
6 In a large saucepan, with 2 tablespoons of olive oil, sear the meat, turning it over on all sides. Mix often.
7 Then pour the marinade and cover with water. Season, mix and cover the pan. Simmer over low heat for about 1 hour, while monitoring cooking.
8 While cooking, pick up some cooking juice and pour it into the potato dish. Cover it with aluminium foil. Add water to the meat pan if necessary.
9 30 minutes before serving, bake the potatoes at 180°C, heat the pans of meat and prunes over very low heat, and 2 minutes before, fry the almonds again.
PRESENTATION :
4 Serve in a tajine dish, or on a large hollow plate, placing the meat, with the sauce, the prunes, then the almonds. Serve the potatoes directly into the dish.
