Lamb Tagine Topped with Prune, Egg and Almonds

Name: Lamb Tagine Topped with Prune, Egg and Almonds
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 12 oz lamb; 1 onion; 0.5 tsp saffron; 0.5 tsp ginger; 0.25 tsp salt; 0.25 tsp pepper; 2 tsp coriander; 2 garlic cloves; 1 tbsp lemon juice; 2 slice crystallized lemons; 0.5 tsp ras el hanout spice mix; 1 tsp olive oil; 0.25 tsp clarified butter; 0.5 nutmeg; 2 eggs; 8 prunes; 1 tbsp almonds; 3 tbsp water; 2 cinnamon sticks

Gently simmered lamb, almonds and coriander, warmed with saffron and ginger, a Moroccan tagine. It comes to the table with soft flat bread.

1 hr 10 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 60 min · 70 min total
Difficulty: medium

1
Mix ingredients and marinade for at least an hour. Place in tagine and cover with the lid and cook 1 hour at 360°F.
60 min
2
Hard boil eggs. Place prunes, sugar, cinnamon and water in a pan. Simmer gently until the prunes caramelize.
3
Toast the almonds in the over for about 5 minutes or just until brown. Cut eggs in half or slice and arrange all on top of the tagine before serving.
5 min
4
Serve with soft flat bread (pita will work) and no utensils -- use the bread to eat.