Moroccan Lamb Tagine with Prunes and Almonds recipe

Name: Moroccan Lamb Tagine with Prunes and Almonds Recipe
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Ingredients: 500 g lamb neck (shoulder (cut into 4cm pieces) or shanks if you prefer); 3 tablespoons of olive oil; 1 large onion (sliced finely); 2 large cloves of garlic (peeled and crushed); 1 mixed bunch of parsley and coriander (cilantro tied into a bouquet); 1 teaspoon ras el hanout (see recipe below); 1 teaspoon cumin; ½ teaspoon crushed saffron threads; 1 teaspoon saffron powder (sometimes called “yellow Moroccan food colouring”); 1 teaspoon ground ginger or minced fresh ginger; 2 cups of water; 1 cup of pitted prunes; ½ cup almonds (preferably slivered); ½ cup of freshly toasted sesame seeds

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  Masai Mara
  Mombasa
  Tsavo West
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- HUNGARY
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- ITALY
  Alberobello
  Calabria
  Italian Lakes
  Sardinia
  Venice
- MONTENEGRO
  Kotor
- POLAND
  Krakow
  Zakopane
- PORTUGAL
  Porto
  Portugal Wine Regions
- SCOTLAND
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Search for:

AFRICA
- KENYA
  Masai Mara
  Mombasa
  Tsavo West
- MOROCCO
  Essaouira
  Marrakech
- SOUTH AFRICA
  Cape Town
ASIA
- CAMBODIA
  Battambang
  Phnom Penh
  Siem Reap
- INDONESIA
  Bali
- JAPAN
  Tokyo
- LAOS
  Luang Prabang
- MALAYSIA
  Borneo
  Kuala Lumpur
  Penang
- MEKONG RIVER
AMERICAS
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  Buenos Aires
- BRAZIL
  Rio de Janeiro
- COSTA RICA
  Manuel Antonio
- MEXICO
  Mexico City
  San Miguel de Allende
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  New York City
AUSTRALASIA
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  Adelaide
  Gold Coast
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