035 – Moroccan Tajine of Lamb with Dried Plums
I LOVE THIS RECIPE 4
- 1 1/2 pound of lamb shoulder chops
- 1 onion grated
- 3 minced garlic cloves
- 2 Tbsp of canola oil
- 1 stick of cinnamon
- A pinch of saffron
- 1/2 tsp of pepper
- Salt to taste
- 1/4 tsp of ginger powder
- A pinch of turmeric powder
- 10 oz of pitted dried plums
- 2 Tbsp of honey
- 1/2 tsp of ground cinnamon
- 1 1/2 Tbsp of butter
- cup of water
- 1 cup of raw almonds
- 2 Tbsp of sesame seeds
- Preparing the meat:
1- On medium heat, add the grated onion, the meat, and the spices together in your cooking pan.
2- Close the lid of the pan and let the meat cook for 5 minutes.
3- Cover the meat with water, close the lid and let it cook for 30-45 minutes.
- Preparing the dried plums:
1- In a separate pan, add the butter, dried plums, cinnamon, honey, and water. Let it cook for 15 minutes on medium heat.
- Final Steps:
1- Fry the almonds in a pan with some canola oil until golden brown. Drain any excess oil.
2- Once the meat is cooked and the plums are caramelized, remove them from the heat.
3- To serve this tajine, put the meat on the plate first, then the plums on top covered with almonds and sesame seeds.
Serve this tajine with bread and Moroccan Mint Tea.