Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup olive oil
- 1 cup pitted prunes
- 1/2 cup sliced almonds
- 2 cups chicken broth
- 2 tbsp honey
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Tajine pot or a heavy-bottomed pot with a lid
Step-by-step instructions:
1. In a large bowl, mix together the lamb, onion, garlic, ginger, cinnamon, cumin, paprika, coriander, turmeric, black pepper, and salt.
2. Heat the olive oil in a tajine pot or a heavy-bottomed pot over medium-high heat. Add the lamb mixture and cook until browned on all sides, about 5-7 minutes.
3. Add the prunes, almonds, chicken broth, and honey to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
5. Simmer the tajine for 1-1.5 hours, or until the lamb is tender and the sauce has thickened.
6. Serve the tajine hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1-1.5 hours
5. Temperature:
Medium-high heat for browning the lamb, then low heat for simmering the tajine.
Serving size:
4-6 servings
Nutritional information:
Calories: 520
Fat: 28g
Carbohydrates: 35g
Protein: 35g
Sodium: 790mg
Sugar: 24g
Fiber: 5g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Prunes can be substituted with dried apricots or figs.
- Sliced almonds can be substituted with chopped pistachios or walnuts.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add chopped carrots and potatoes to the tajine for a heartier meal.
- Use different spices, such as saffron or cardamom, for a different flavor profile.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Soak the prunes in warm water for 10 minutes before adding them to the tajine to plump them up.
- Use a tajine pot if possible, as it will help to distribute the heat evenly and keep the moisture in.
Storage instructions:
Store leftover tajine in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tajine in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the tajine in the pot it was cooked in for a rustic presentation.
Garnishes:
Chopped parsley or cilantro.
Pairings:
- Serve the tajine with couscous or rice.
- A side salad of mixed greens with a lemon vinaigrette would complement the flavors of the tajine.
Suggested side dishes:
- Couscous
- Rice pilaf
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer the tajine uncovered for a few minutes to thicken it up.
- If the lamb is tough, simmer the tajine for a longer period of time until it becomes tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tajine is a traditional Moroccan dish that is named after the earthenware pot it is cooked in. It typically consists of meat, vegetables, and spices that are slow-cooked together to create a flavorful stew.
Flavor profiles:
The lamb and prune tajine has a sweet and savory flavor profile, with warm spices like cinnamon and cumin adding depth to the dish.
Serving suggestions:
Serve the tajine with a side of couscous or rice to soak up the flavorful sauce.
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Region: Moroccan