Lamb Tagine with Plums Other languages: de · en Servings: 4

Ingredients

1 kg Lamb 2 Onions 4 cloves Garlic 1 tsp Salz 1 tsp Pfeffer 1 tsp Ingwerpulver ½ tsp Kurkuma ½ tsp Safran 60 ml Olive oil 60 g Butter 2 sticks Cinnamon 700 ml Water 500 g Dried Plums 3 tbsp Honey 4 tsp Cinnamon 1 tbsp Sesame 1 tbsp Chopped Almonds Flatbread

Mise en Place

1 kg Lamb

Clean lamb and cut into 1-2 cm sized cubes.

2 Onions

Dice onions very finely.

Assembly

4 cloves Garlic 1 tsp Salz 1 tsp Pfeffer 1 tsp Ingwerpulver ½ tsp Kurkuma ½ tsp Safran Lamb Cubes Diced Onions

Press garlic. Mix lamb with onions, garlic and spices.

60 ml Olive oil 60 g Butter 2 sticks Cinnamon

Heat olive oil and butter in a pan. Add lamb and cinnamon and sear. The lamb doesn't need to be cooked through at this stage. It just needs to brown on the outside.

Cooking

700 ml Water

Add water to pan. Cover and simmer at low heat for an hour. Take off 200 ml of Water and set aside. Continue cooking meat for another 30 to 60 minutes, until tender. Potentially refill some water along the way to prevent the meat from burning. Take out meat and set aside. Reduce the onions in the pan until no water is left.

Assembly

500 g Dried Plums 3 tbsp Honey 4 tsp Cinnamon Water, Set Aside

Reduce dried plums with the set-aside water, honey and cinnamon to a syrup like consistency.

1 tbsp Sesame 1 tbsp Chopped Almonds

Roast in a pan.

Flatbread Cooked Lamb Onions Reduced Plums Roasted Sesame and Almonds

Mix lamb with onions and plums. Sprinkle with sesame and almonds and serve with flatbread.