Moroccan Lamb Tajine with Dried Plums

Name: Moroccan Lamb Tajine with Dried Plums
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 portions
Ingredients: 800 g lamb shoulder; 2 pcs onion; 3 cloves garlic; 3 tablespoons olive oil; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon turmeric; salt; 150 g dried plums; 2 tablespoons honey; 300 ml beef broth; 50 g blanched almonds; 20 g sesame seeds; 1 handful coriander

Eduard LáskaPotMoroccan Cuisine x se líbilo

Lamb tajine with dried plums is a fragrant Moroccan classic from the conical clay pot. The lamb braises slowly with cinnamon, ginger and turmeric until it is incredibly tender and juicy. Dried plums and honey give the typical sweet-and-salty taste, while toasted almonds and sesame add a pleasant crunch. It is served hot with couscous or fresh bread, garnished with coriander.

Příprava: 20min

Vaření: 1h 30min

CELKOVÝ ČAS: 1h 50min

Step by step process

Preparing the lamb

1
Tajine is a traditional Moroccan pot with a conical lid that lets steam circulate and braises the meat slowly to perfect tenderness. Cut the lamb shoulder into pieces about 4 cm. Salt them and leave for 15 minutes at room temperature.
2
Heat olive oil in a tajine or heavy-bottomed pot over medium heat. Add the onion cut into half-rings and fry, stirring constantly, for about 5 to 7 minutes until golden.

Building the base

3
Add the crushed garlic, ground cinnamon, ginger and turmeric to the onion. Stir for 1 to 2 minutes until the spices become fragrant. Add the lamb pieces and sear on all sides until the meat is sealed and golden.
4
Pour in the beef broth, cover with the lid and braise over low heat for an hour. Check regularly and add a little water if needed so the meat stays submerged. Low and slow is the key.

Adding plums and serving

5
After an hour of braising, add the dried plums and honey. Stir, cover and braise for another 30 minutes until the meat is completely tender and the sauce thickens nicely.
6
Toast the almonds and sesame seeds in a dry pan until golden. Decorate the tajine with the toasted almonds, sesame and fresh coriander. Serve hot with couscous or fresh bread.