Lamb Tagine With Prunes

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

1. Pour three tablespoons oil into a deep pan.
2. Add lamb cubes, ginger, saffron, cinnamon, black pepper powder, onion and a little salt
3. Add enough water to cover the lamb and mix well.
4. Bring the mixture to boil, reduce heat and simmer till the meat is cooked.
5. Add the prunes and cook uncovered till the liquid reduces to a sauce consistency
6. Stir in honey and cook for a further two minutes.
7. Heat the remaining oil in another pan and sauté the sesame seeds until lightly coloured.
8. Pour the tagine mixture into serving bowls, sprinkle sesame seeds on top and serve hot

Nutrition Info