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Tajine Lahm Lhalou
Sweet Lamb Tagine with Prunes and Almonds
A traditional Algerian sweet and savory lamb tagine, slow-cooked with prunes, raisins, and fragrant spices like cinnamon and saffron, finished with toasted almonds. It's often served for special occasions and holidays.
đ§ Ingredienser
- 1 kg Lamb shoulder or leg(cut into 2-inch cubes)
- 2 tbsp Ghee or unsalted butter
- 1 large Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 whole Cinnamon sticks
- 1 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1 tsp Turmeric
- 6 strands Saffron threads(crushed and steeped in 2 tbsp warm water)
- 2 cups Water
- 0.5 tsp Salt(or to taste)
- 1 cup Prunes(pitted and halved)
- 0.5 cup Raisins
- 1 tbsp Sugar
- 2 tbsp Orange blossom water
- 0.5 cup Almonds(blanched and toasted)
đšâđł Instruktioner
- 1
In a large bowl, coat the lamb cubes with ground cinnamon, ginger, and turmeric. Mix well.
đĄ Proffstips: Marinating the lamb beforehand can enhance the flavors. - 2
Heat ghee or butter in a large tagine pot or heavy-bottomed pot over medium-high heat. Brown the lamb on all sides.
- 3
Add the chopped onion and minced garlic to the pot and sauté until softened.
- 4
Add the cinnamon sticks, saffron (with its steeping water), and 2 cups of water. Season with salt.
đĄ Proffstips: Ensure the lamb is mostly submerged in liquid. - 5
Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the lamb is tender.
- 6
While the lamb simmers, cover the prunes and raisins with hot water and let them soak for about 10 minutes. Drain well.
- 7
Add the drained prunes, raisins, sugar, and orange blossom water to the tagine. Stir gently.
đĄ Proffstips: Adjust sugar and orange blossom water to your preference. - 8
Cover and continue to simmer for another 30 minutes, or until the sauce has thickened and the fruits are soft.
- 9
Remove the cinnamon sticks before serving. Garnish with toasted almonds.
đĄ Proffstips: Serve hot with couscous.
đĄ Proffstips
- âFor a richer flavor, you can marinate the lamb overnight.
- âIf the sauce is too thin, you can simmer it uncovered for the last 10-15 minutes of cooking.
- âEnsure the prunes and raisins are plumped before adding to the tagine for the best texture.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a handful of dried apricots along with the prunes and raisins.
- A pinch of ground cloves can add another layer of warmth.
- Serve with couscous or crusty bread.