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Jagnjetina i Suhe Šljive Tagine
Lamb and Prune Tagine
A rich and flavorful slow-cooked lamb stew with sweet prunes, aromatic spices, and onions, offering a delightful balance of savory and sweet notes.
🧂 食材
- 1 kg Lamb shoulder or neck(cut into 2-inch pieces)
- 3 tbsp Olive oil
- 2 large Onions(sliced)
- 4 cloves Garlic(minced)
- 1 tsp Ground turmeric
- 1 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.25 tsp Saffron threads(optional, soaked in 2 tbsp warm water)
- 500 ml Water or chicken broth
- 250 g Pitted prunes
- 2 tbsp Honey
- 50 g Toasted almonds or sesame seeds(for garnish)
👨🍳 步驟
- 1
Pat the lamb pieces dry with paper towels. Season generously with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb pieces on all sides in batches. Remove lamb and set aside.
- 3
Add the sliced onions to the pot and cook until softened and lightly browned, about 10-15 minutes. Add the minced garlic, turmeric, ginger, and cinnamon, and cook for another minute until fragrant.
- 4
Return the lamb to the pot. Add the water or broth, saffron (if using), and bring to a simmer.
- 5
Cover the pot, reduce the heat to low, and simmer gently for 1.5 to 2 hours, or until the lamb is very tender.
- 6
Add the prunes and honey to the pot. Stir gently, cover, and cook for another 30 minutes, or until the prunes are plump and the sauce has thickened slightly.
- 7
Taste and adjust seasoning with salt and pepper if needed. Garnish with toasted almonds or sesame seeds before serving.
💡 專業提示
- ✓For a deeper flavor, you can marinate the lamb in the spices for a few hours or overnight.
- ✓If the sauce is too thin, remove the lamb and prunes, and simmer the sauce uncovered until it reaches the desired consistency.
- ✓This dish is excellent served with couscous or crusty bread to soak up the delicious sauce.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add a tablespoon of tomato paste along with the onions for a richer sauce.
- Include a cinnamon stick and a bay leaf during the simmering process for added aroma.