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Lamb with prunes and ginger tagine
- 30 min
- 1h
- 6
- 1 kg beef
- 500 g Byblos prunes
- 2 tablespoons vegetable oil
- 1 pinch Sofra Safflower
- 100 g Byblos shelled almonds
- 1 jar Nomade Prune & Ginger Tajine sauce
- 2 tablespoons honey
- 2 teaspoons ground cinnamon
- Sesame seeds
- Salt
- Pepper
ingredients
Preparation
1. Cut the lamb into 5 or 6 pieces.
2. Boil the prunes in water for 30 minutes.
3. In a pot put the beef, vegetable oil, salt, pepper, safflower and the sauce. Cover and simmer for 15 minutes, then uncover and cook for a further 10 minutes until the meet is cooked.
4. Put the prunes in a pan with 1 teaspoon cinnamon and the honey and caramelize over a moderate flame (medium heat).
5. Serve the meat with the prune sauce and garnish with the toasted almonds and sesame seeds.
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