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How to prepare the Moroccan Tajin agneau of Pruneau

The Moroccan Tajin agneau of Pruneau 

Here is a recipe that I have wanted to share with you for ages: the prune tagine.

Excellent Moroccan recipe, it is one of my favorite dishes.

We don't really see it, but this dish is a sauce dish.

And I realize at the time of publishing this article that I had not yet put the sauce when I took a picture of the dish.

You won't mind me, huh!

In truth, this dish is very simple to make and it is a trip for the taste buds!

You can prepare it in the tajine dish but it also works very well in a casserole dish!

Ingredients :

  • 500g of lamb meat in pieces
  • 2 onions
  • 100 g dried prunes
  • 60g dried apricots
  • 1 drizzle of olive oil
  • 1 drizzle of cooking oil
  • 1/2 tsp pepper
  • 1/2 tsp ground ginger
  • 1 pinch of coloring saffron
  • 2 tbsp caster sugar
  • 1 tsp butter
  • 1/2 tsp cinnamon
  • 3 pistils of pure saffron
  • 1 crushed garlic clove
  • 1 tbsp sesame seeds
  • 50 g blanched and fried almonds
  • Salt

Preparation method :

Peel the onions and cut them into small pieces.

In a casserole, pour the oils, the chopped onions, the spices, the salt, the crushed garlic and brown the pieces of meat on all sides.

Add a 3/4 liter of water, cover and simmer for forty minutes until the meat is cooked.

Collect some sauce and put it in a saucepan.

It will be used to confit prunes and dried apricots but remember to keep a little sauce for serving.

Poach the dried apricots and prunes then drain them.

Put them in the saucepan with the sauce collected over low heat.

Add sugar, cinnamon and butter.

Leave to confit for about 10 minutes, stirring gently so that the prunes and dried apricots remain whole.

Serve the tajine with prunes and dried apricots hot and decorate with fried almonds and sesame seeds.


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