This authentic Moroccan lamb tagine is a celebration of complex flavors and tender textures. The boneless lamb shoulder becomes incredibly succulent as it simmers slowly with fragrant saffron, cinnamon, and onions. Sweet pitted prunes are added midway, providing a natural sweetness that balances the savory spices perfectly. Finished with a syrupy glaze of honey and cinnamon, the dish is crowned with crunchy toasted almonds and sesame seeds for delightful contrast. It is an elegant yet comforting meal perfect for weekend dinners or special gatherings. Serve with couscous or crusty bread to soak up the delicious sauce. This recipe brings the warmth and hospitality of Moroccan cuisine straight to your table, offering a satisfying and aromatic experience for the whole family.
Lamb Tagine With Almonds And Sesame
Description
This authentic Moroccan lamb tagine is a celebration of complex flavors and tender textures. The boneless lamb shoulder becomes incredibly succulent as it simmers slowly with fragrant saffron, cinnamon, and onions. Sweet pitted prunes are added midway, providing a natural sweetness that balances the savory spices perfectly. Finished with a syrupy glaze of honey and cinnamon, the dish is crowned with crunchy toasted almonds and sesame seeds for delightful contrast.Ingredients
Directions
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Cut the boneless lamb shoulder into 1 1/2-inch pieces.
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Melt 1/2 cup of butter in a heavy large Dutch oven over high heat.
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Season the lamb pieces with salt and pepper to taste.
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Using a slotted spoon, transfer the browned lamb to a bowl.
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Return the lamb to the pot.
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Stir in the water, saffron threads, cinnamon stick, and remaining 1/2 cup of butter.
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Bring the mixture to a boil.
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Reduce the heat, cover the pot, and simmer until the meat is tender, stirring occasionally, for about 1 hour.
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Using a slotted spoon, transfer the lamb to a large bowl.
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Discard the cinnamon stick from the pot.
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Add the pitted prunes to the pot and simmer for 10 minutes.
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Stir in the honey and ground cinnamon.
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Increase the heat and boil the mixture until it resembles a thick syrup, stirring frequently, for about 15 minutes.
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Return the lamb to the Dutch oven.
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Season with additional salt and pepper to taste.
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Cook over low heat until the lamb is heated through.
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Spoon the tagine onto a serving platter.
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Sprinkle with the toasted almonds and sesame seeds.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1216.2kcal
- % Daily Value *
- Total Fat 95.8g148%
- Saturated Fat 45.9g230%
- Cholesterol 394.8mg132%
- Sodium 438.1mg19%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 85.4g171%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the lamb is cut into uniform pieces for even cooking.
Toasting the almonds and sesame seeds separately before adding them at the end ensures they remain crunchy.
If the sauce becomes too thick during the final reduction, you can add a splash of water to reach your desired consistency.
This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
