Lamb Tagine With Prunes A sweet and sour dish prepared by cooking lamb cubes alongwith sauce This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Shoulder Of Lamb, Prunes Cuisine Middle Eastern Course Main Course Mutton Prep Time 41-50 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Lamb Tagine With Prunes 800 grams Shoulder Of Lamb 1 inch cubes 4 tablespoons Prunes 2 tablespoons Ginger ground a few strands Saffron (kesar) 2 teaspoons Cinnamon, ground 1 teaspoon Black pepper powder 1 large Onion finely chopped to taste Salt 1 1/2 cups California prunes 2 tablespoons Honey 1/2 cup Sesame seeds (til) Method Pour three tablespoons oil into a deep pan. Add lamb cubes, ginger, saffron, cinnamon, black pepper powder, onion and a little salt Add enough water to cover the lamb and mix well. Bring the mixture to boil, reduce heat and simmer till the meat is cooked. Add the prunes and cook uncovered till the liquid reduces to a sauce consistency Stir in honey and cook for a further two minutes. Heat the remaining oil in another pan and sauté the sesame seeds until lightly coloured. Pour the tagine mixture into serving bowls, sprinkle sesame seeds on top and serve hot Nutrition Info Calories 2746 Carbohydrates 78.3 Protein 163.3 Fat 197.4 Other Fiber Vitamin B12- 20.8mcg #Black pepper powder #Ginger #Honey #Prunes #Saffron (kesar) #Salt #Sesame seeds (til) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article