Tagine Barkok

13 ingredients
6 steps

Ingredients

  • 2 pounds shoulder of lamb, cubed and trimmed of excess fat, or cut into 6 pieces
  • 3 tablespoons vegetable oil
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon powdered saffron
  • 2 teaspoons ground cinnamon
  • Salt
  • 1/2 teaspoon pepper
  • 1 large onion, finely chopped or grated
  • 2 cloves garlic, chopped
  • 12 ounces California pitted prunes, soaked for 1 hour
  • 13 tablespoons honey (optional)
  • 3 tablespoons lightly toasted sesame seeds
  • 1/21 cup lightly toasted blanched almonds, left whole or coarsely chopped

Directions

  1. 1
    Put the meat in a pan with the oil, ginger, saffron, half the cinnamon, the salt, pepper, onion, and garlic.
  2. 2
    Cover with water and simmer gently, covered, for 1 1/2 hours, until the meat is very tender, adding a little water as required to keep the meat covered.
  3. 3
    Add the prunes and the remaining cinnamon and cook 30 minutes, until the liquid is reduced to a thick, unctuous sauce.
  4. 4
    Stir in the honey, if using, and cook 10 minutes more.
  5. 5
    Garnish, if you like, with toasted sesame seeds and almonds.
  6. 6
    Put the almonds in with the meat from the start of the cooking; they will come out very soft.

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