- 1.2 kg leg of lamb or shoulder, cut in 12 pieces
- 50g peeled almonds
- 2 large onions
- 1 garlic clove
- 2 tablespoons olive oil
- ½ teaspoon saffron powder
- 1 teaspoon ground ginger
- 2 cinnamon sticks
- 300g prunes without stones
- 2 tablespoons honey
- ½ teaspoon cinnamon
- 20g butter
- toasted sesame seed
- freshly ground black pepper
Preheat the oven to 200°C.
Toast the almonds in the oven on a baking tray covered with baking paper until
they are golden brown; do not let them burn. Set to one side. Lower the oven
temperature to 170°C.
Chop the onions finely. Mince the garlic to a purée.
Heat 1 tablespoon of olive oil in the tagine base over medium heat. Brown the pieces of lamb on all sides, cooking in batches and setting aside.
Add a second tablespoon of olive oil and the onions to the tagine, and fry until light brown. Add the garlic purée and reduce the heat.
Return the browned pieces of lamb to the tagine. Sprinkle with the saffron powder, ground ginger and place in the cinnamon sticks. Season to taste with salt and pepper, add 250ml of water and blend carefully. Bring to a boil over a low heat and place the lid on.
Place the tagine in the oven and cook for 2½ hours, stirring occasionally. If needed, add some water. Add the toasted almonds to the tagine 10 minutes before the end of the cooking time.
Place the dried plums in a saucepan with 1 large spoonful of the tagine sauce, 100ml of water, the honey, cinnamon and butter. Season to taste with salt and pepper. Blend well and simmer the plums for 10 minutes over a low heat.
Spread the plums around the meat and sprinkle with toasted sesame seeds. Serve directly from the tagine.