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Lamb Tajine with Prunes

Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 60 minutes
Energy: 1049 kcal / serving

Instructions

  • 1.   Soak the 500 g of dried prunes/apricots in hot tea. Sauté the sliced onions in olive oil. Once they are golden, remove them and replace them with the meat.
  • 2.   When the pieces are nicely browned, transfer them to a casserole dish with the onions. Season with salt and pepper. Add crushed garlic, cinnamon, ginger, saffron, and coriander seeds.
  • 3.   Cover with water and cook for 1 hour over low heat.
  • 4.   Then add the drained prunes and continue cooking for 20 minutes covered.
  • 5.   Sauté the almonds in a little hot butter. Drain them and then add them to the meat along with the honey.
  • 6.   Let it cook for another 5 minutes uncovered.
  • 7.   Serve with couscous semolina.

Ingredients for servings

  • 500 g of prune
  • 1 tea
  • 500 g of onion
  • 1 olive oil
  • 1.5 kg of lamb
  • 2 garlic cloves
  • ½ teaspoon of cinnamon powder
  • ½ teaspoon of ginger powder
  • 1 cup of saffron
  • 1 handful of coriander seed
  • 100 g of sliced almond
  • 3 tablespoon of honey
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    1049 kcal
    52 %
  • Fat
    66,28 g
    95 %
  • of which saturated
    26,26 g
    131 %
  • Carbohydrates
    66,1 g
    25 %
  • of which sugar
    46,5 g
    52 %
  • Protein
    47,08 g
    94 %
  • Fibers
    7,65 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.