👨‍🍳 作り方

1. 1

   In a large pot, sauté the onion in olive oil over medium heat until translucent, about 5 minutes. Add the garlic and stir until fragrant (about 2 minutes).

   💡 プロのコツ: Ensure the onion is softened but not browned.
2. 2

   Add the dry ras el hanout spices and the lamb. Turn the lamb pieces to brown all sides.

   💡 プロのコツ: Browning the lamb adds depth of flavor.
3. 3

   Add water, stock powder, saffron, star anise, and the bundle of herb stalks (parsley and coriander tied together). Pop the lid on top and slow simmer for 2.5 hours.

   💡 プロのコツ: Check regularly to maintain a gentle simmer, stirring occasionally. The sauce will reduce and thicken, and the lamb will become tender.
4. 4

   Check seasoning and add salt and pepper to taste. Remove and discard the bundle of herb stalks.

   💡 プロのコツ: Taste and adjust seasoning before adding the fruits and nuts.
5. 5

   Add the honey, the prunes, and the almonds (reserve the extra prunes and whole almonds for finishing).

   💡 プロのコツ: This is where the sweet elements are introduced.
6. 6

   Make the finishing garnish: slip a whole blanched almond into 6-10 prunes, then roll in sesame seeds. Place them over the top of the tagine. Sprinkle the rest of the sesame seeds over the dish. Lastly, scatter fresh parsley and coriander leaves over the top.

   💡 プロのコツ: This adds a beautiful presentation and textural contrast.
7. 7

   Serve hot with flatbread, salads, saffron rice, or couscous.

   💡 プロのコツ: Couscous is a traditional accompaniment.