| Prep: 20 mins | Cook: 2 hrs 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 613 | 35g | 13g | 41g |
| sugars | fibre | protein | salt |
| 21g | 6g | 48g | 0.82g |
Why I Love Indian Lamb Tagine with Prunes
Allow me to share a little secret with you – the allure that resides in my favorite Indian dish, the Lamb Tagine with Prunes. It’s a blend of my Western upbringing and Indian-Gujarati heritage, a recipe that tells a tale of two worlds coming together. This savory dish leverages the inherent sweetness of prunes, the robust flavors of lamb shoulder, and a melody of spices to create a true masterpiece.
Foundation in Authentic Indian Cuisine
The beauty of the Lamb Tagine with Prunes lies in its deep-rooted connection to Indian cuisine, courtesy of my Indian-Gujarati parentage. The aromatic spices, such as coriander, cumin, saffron, and turmeric, evoke my family gatherings back in Gujarat, painting an edible image of a rich cultural heritage. Striking a balance between these potent spices and the West Coast freshness I’ve come to adore has resulted in a dish that resonates with both my cultures.
Inspired by the Culinary Greats
This appetizing Lamb Tagine with Prunes recipe, in fact, owes its inception, in part, to Jamie Oliver. His creative approach to cooking, blending disparate flavours to produce unique dishes, has been a source of inspiration for my culinary adventures. While this recipe may not bear a direct resemblance to his dishes, his influence on my culinary journey can’t be overstated.
A Beautiful Blend of Flavours
The Lamb Tagine with Prunes dish exudes a rare elegance – one that combines the robustness of lamb shoulder with the unanticipated sweetness of prunes. This unexpected pairing will take your taste buds on a memorable ride – an adventure of tasting subtlety, depth, and complex flavours. The toasted almonds add a much-needed crunch to contrast beautifully with the succulence of the lamb.
Perfect Accompaniments
While the Lamb Tagine with Prunes can effortlessly stand on its own, pairing it with other dishes like a refreshing Moroccan cucumber salad or serving it over a bed of fluffy couscous can elevate the dining experience. A glass of a rich, full-bodied red wine perfectly compliments the complex notes of the tagine.
What You’ll Need
- 2 lbs Lamb shoulder, cut into 2 inch pieces
- 2 tablespoons Olive oil
- 2 large Onions, finely chopped
- 4 cloves Garlic, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground ginger
- 1/2 teaspoon Saffron threads, crushed
- 1 cup Prunes, pitted
- 2 cups Chicken broth
- 2 tablespoons Honey
- 1 tablespoon Lemon juice
- 1 cup Almonds, toasted and roughly chopped
- 1 bunch Fresh cilantro, finely chopped
- Salt and black pepper to taste
- 2 cups Cooked couscous, for serving
Method
Step One
Firstly, season the lamb shoulder pieces generously with salt and pepper. Then, heat the olive oil in a large heavy-bottomed pot or tagine over medium-high heat. Add the lamb to the pot and brown on all sides, this should take approximately 5 minutes. Once browned, remove the lamb from the pot and set it aside.
Step Two
In the same pot, add the chopped onions and sauté until they become translucent and start to caramelize, this will take about 5 minutes. Then, add the minced garlic and sauté for another minute until it is fragrant.
Step Three
Now is the time to add in your spices: ground cumin, coriander, cinnamon, turmeric, ginger and saffron. Cook the spices with the onion and garlic mixture for a minute or two to release their flavors. Then, add the browned lamb back into the pot and stir well to coat the lamb with the spices.
Step Four
Add the pitted prunes, chicken broth, honey and lemon juice into the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
Step Five
Near the end of the cooking time, toast the chopped almonds in a dry pan over medium heat until they become golden and fragrant. Then, stir the toasted almonds and finely chopped cilantro into the tagine. Taste and adjust the seasoning with more salt and pepper if needed.
Step Six
Serve the lamb tagine hot over cooked couscous. Enjoy this flavorful and hearty Moroccan dish!
