Lamb Tagine with Prunes and Almonds

Name: Lamb Tagine with Prunes and Almonds
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Algerian
Ingredients: 3 lb lamb shoulder, cubed; 2 onion, sliced; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1/2 tsp ground cinnamon; 1/2 tsp ground cumin; 1/2 tsp turmeric; 1 tsp paprika; 1 cup pitted prunes; 1/2 cup sliced almonds, toasted; 4 cups lamb or chicken broth; 1 tbsp tomato paste; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh cilantro, chopped

Slow-braised lamb with prunes, almonds, and warm spices, creating a sweet and savory North African classic.

140 minMediumServes 6480 cal/serving

AlgerianDinnerStovetop and OvenStandard

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Ingredients

3 lb lamb shoulder, cubed
2 onion, sliced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp turmeric
1 tsp paprika
1 cup pitted prunes
1/2 cup sliced almonds, toasted
4 cups lamb or chicken broth
1 tbsp tomato paste
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped

Instructions

1

Preheat oven to 325°F.
2

Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the 3 lb cubed lamb shoulder in batches, about 4 minutes per batch. Remove and set aside.
3

Add 2 sliced onion to the pot and sauté until soft, about 5 minutes. Stir in 4 cloves minced garlic and 1 tbsp grated fresh ginger, cook 1 minute.
4

Stir in 1/2 tsp ground cinnamon, 1/2 tsp ground cumin, 1/2 tsp turmeric, and 1 tsp paprika. Cook 1 minute to bloom the spices.
5

Return the lamb to the pot. Stir in 1 tbsp tomato paste and cook 2 minutes.
6

Pour in 4 cups lamb or chicken broth and add 1 cup pitted prunes. Bring to a boil, then cover and transfer to the oven.
7

Braise for 90-120 minutes until lamb shreds easily with a fork (internal temperature 190°F).
8

Just before serving, stir in the 1/2 cup toasted sliced almonds. Season with 1 tsp salt and 1/2 tsp black pepper.
9

Garnish with 1/4 cup chopped fresh cilantro and serve hot.

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Questions

How much time should I plan for Lamb Tagine with Prunes and Almonds?

As written, 140 minutes: 20 of prep and 120 of cooking. The longest single stretch is step 7 (2 hours): "Braise for 90-120 minutes until lamb shreds easily with a fork (internal temperature 190°F)."

What oven temperature does Lamb Tagine with Prunes and Almonds need?

For Lamb Tagine with Prunes and Almonds, the oven is set to 325 F (about 165 C) in step 1. The target internal temperature is 190 F (about 90 C), given in step 7. A probe thermometer removes the guesswork.

Can I skip the searing in Lamb Tagine with Prunes and Almonds?

Step 2 reads: "Brown the 3 lb cubed lamb shoulder in batches, about 4 minutes per batch." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Does Lamb Tagine with Prunes and Almonds contain tree nuts?

Yes: 1/2 cup sliced almonds, toasted. The full allergen list for this entry is tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Lamb Tagine with Prunes and Almonds?

One serving (the recipe makes 6) is about 480 calories, with 38 g protein, 32 g carbohydrate and 22 g fat, plus 4 g fiber and 480 mg sodium.

How long does Lamb Tagine with Prunes and Almonds keep?

Refrigerate what is left of Lamb Tagine with Prunes and Almonds within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. It also freezes well for up to three months.

Serve it with

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Griouech dessert

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