World cuisine
Lamb and prune tagine
Sweet and spiced Moroccan lamb stew with prunes and almonds.
Gluten-free
Ingredients
- 700 g diced lamb
- 2 onions
- 3 garlic cloves
- 150 g pitted prunes
- 50 g almonds
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 tablespoon honey
- 500 ml meat stock
- 3 tablespoons olive oil
- 1 teaspoon salt
Step-by-step
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- Toast the almonds 3 min/Varoma/speed 1 and set aside.
- Put onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Saute with the oil 6 min/120°C/spoon speed.
- Add the spices and toast 1 min/120°C/speed 1.
- Add the lamb and sear 5 min/120°C/reverse/spoon speed.
- Pour in the stock and the salt and set the stew 45 min/100°C/reverse/spoon speed.
- Add the prunes and the honey and cook 10 min/100°C/reverse/spoon speed.
- Serve sprinkled with the toasted almonds.
Tips
- The lamb becomes more tender the slower it is stewed.
- Serve with couscous or flatbread.
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