Tagine Barrogog / Lamb Tagine with Prunes
Flat breads, such as lavash or pitta bread, are traditionally used to dip in to this delicious Moroccan stew.
Preparation time: 20 minutes Quantity: Serves 4 Cooking time: 1 hour 45 minutes
Ingredients
500g/ 1 lb large diced lamb
¼ teaspoon saffron or turmeric
½ teaspoon ground, ginger
2 cloves crushed garlic
2 tablespoon oil
1 bunch chopped flat parsley
1 roughly diced onion
salt and pepper
240g/ 8 oz diced prunes (about 12-15)
1 teaspoon ground cinnamon
2 tablespoon orange blossom water
2 tablespoon honey
90g/ 3 oz whole almonds
½ tablespoon sesame seeds toasted
Method
- Place lamb, saffron,ginger,garlic,parsley, onion and oil in a big pot, cover with water and simmer for 1 ½ hrs
- Check occasionally and top up with water
- Add prunes and cinnamon
- Simmer for a further 15 mins
- Add orange blossom water and honey
- Reduce a little
- Serve in a tagine pot - sprinkled with whole almonds and sesame seeds toasted (optional)