Paula Wolfert’s Lamb Tagine with Prunes and Almonds
From The Food of Morocco, Paula Wolfert
Serves 4 to 6
3 lbs bone in lamb shoulder, cut into 2 inch chunks
1 T evoo
2 T unsalted butter
3 garlic cloves, crushed to a paste w 1 tsp salt
1 T LaKama spice mixture: 1 tsp each ground ginger and turmeric, white pepper; ½ tsp cinnamon; pinch of grated nutmeg [good with fish, lamb, chicken, winter root veg)
2 T saffron water (1/2 tsp saffron crushed in 1 C hot water)
1 lb unpitted large prunes
1 tsp cinnamon
1 T orange flower water
3 T sugar
1 cup blanched whole almonds, toasted
1 T toasted sesame seeds
- Combine oil and 1T of butter with garlic, spices, saffron water, ½ tsp salt and pinch black pepper in a tagine (or Dutch oven), warm for a few minutes, then add in meat gradually so spice mixture coats all sides. Add 1 cup water and bring to boil, then lower heat, cover, simmer for 2 ½ hours.
- Soak prunes in water to cover for 1 hour.
- After lamb has cooked for 1 hour, remove ¼ cup of the juices to a medium skillet, add drained prunes, cinnamon, orange flower water, sugar and cook slowly to caramelize prunes, about 20 mins.
- Use slotted spoons to remove prunes, reserving liquid.
- Add remaining 1T butter to the pan juices and another ¼ cup meat juices, set aside.
- When lamb is tender, reheat pan sauce and brown chunks of lamb in batches until glazed on all sides, add to prunes.
- Defat meat juices in the tagine. Add the lamb and prunes and cook over low heat for 30 mins, or until lamb is falling off bone. Remove bones.
- Serve in tagine, decorated with almonds and sesame seeds.