The tagine, طجين in Arabic, is an ancient recipe of Berber origin. It is one of the national dishes of Morocco along with couscous, or pastela. The name derives from the earthenware container in which it is cooked, a baked and varnished clay pot with a conical-shaped lid. There are numerous elaborations with lamb, chicken, fish meat, combined with different vegetables, nuts and spices.. You do not have to have the container, cooked with your normal utensils it is just as good.

Moroccan lamb tagine with honey, almonds, raisins and pine nuts

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Today we are going to eat an Arabic dish without leaving home with this recipe for a Moroccan lamb Tagine with honey, almonds, raisins and pine nuts. It's delicious

Tagine de cordero marroquí con miel, almendras, pasas y piñones

Ángela

Kitchen: cuisine
Recipe type: meat

Total time:

Ingredients

1 shoulder of lamb cut into pieces of approximately 1 ½
3 chives
3 cloves of garlic
80 g of peeled almonds
80 g pine nuts
80 g apricot dried apricots
80 g of prunes
1 tablespoon honey
1 teaspoon Moorish spices or ras al hanut
a few strands of saffron
1 teaspoon ground cinnamon
water
olive oil
fresh coriander.

Preparation

Season the meat with salt and pepper and add the Moorish spices, cinnamon, chopped cilantro, and a drizzle of olive oil
We smear well with our hands and let marinate for at least ½ hour
On the other hand, in a bowl, cover the prunes and dried apricots with lukewarm water so that they hydrate.
We seal the meat in a pan with a little oil
we booked
Chop the chives and poach them in the same pan where we brown the lamb and add the almonds previously toasted in the oven or in a pan
Cover with water, add the saffron threads, put the lamb back on and cook over medium heat for 25-30 minutes
When the lamb is tender, we add the prunes and the drained dried apricots, the honey and the cinnamon
Leave on low heat for another 5-10 minutes.
In a frying pan, brown the pine nuts and put the stew on top
We serve the lamb on a platter or in a tagine and accompanied with boiled white rice or French fries
End the meal with a glass of green tea with mint.

Image: more.levante-emv.com

Recetín

Moroccan lamb tagine with honey, almonds, raisins and pine nuts