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Lamb Prunes Tagine

Beef or lamb with prunes is one of the favorite dishes in Morocco, it’s popular as a traditional offering at weddings and other special, really its best dish for me mixed sweet and salt, I find that the various flavors of this tagine beautifully balance each other. , you can find many recipes of this dish but today I will give you the real recipe and easy to make it… let check how to make it  

jkg

Heat oil in a Cooker Container. Add the chopped onion and lamb and cook until caramelized onions, and the meat is a brown color on all sides. add pinch saffron threads, salt, powder black pepper, coriander powder, cinnamon powder, cinnamon stick, ginger powder. beef stock.

pour enough water around 1/2 liter over the meat.
when its boiling Turn the heat down, put the lid on, and allow the meat to simmer for about two hours.

put prunes in the casserole pan add water, sugar, and sticks of cinnamon, cooked until the sauce become heavy like honey

time

  • recipe prep time Prep Time: 20 minutes

  • recipe cook time Cook Time: 45 minutes

  • recipe total time Total Time:  65 minutes

  • recipe yield Yield: 2 dish 

food cost 
ingredients 
unit
quantity 
lamb
kg
0.25
dried prunes
kg
100
olive oil
kg
2
sunflower oil
kg
2
cinnamon powder
kg
30
ginger powder
kg
30
saffron 
kg
5
black pepper 
kg
30
salt
kg
30
sugar
kg
60
cinnamon sticks
kg
20
sesame seeds 
kg
20
fresh coriander 
kg
60
onion
kg
120
 
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