Lamb tagine with prunes

Ingredients

(6 People)

2 kg boneless leg of lamb
2 onions
3 garlic cloves
120 g slivered almonds
150 g dried apricots
150 g dried plums
150 g dried figs
4 cinnamon sticks
1 tsp ground cinnamon
1/2 tsp turmeric
Saffron
50 g butter
1/2 cup olive oil
1/2 tsp ground white pepper
1 tsp salt

PREPARATION

Step 1

Prepare a saffron infusion with 25 milligrams of saffron and 1 liter of water. Mix the spices (cinnamon, turmeric, salt, and white pepper) and rub them onto the lamb, which you will have cut into pieces of about 100g.
Place the meat in an earthenware pot over medium heat with the saffron infusion, chopped onions, garlic, butter, olive oil, and half a glass of water. Cover and cook for 1 hour.

Step 2

After 30 minutes of cooking, remove a ladleful of broth from the stew and soak the prunes, dried apricots and figs in it.

Step 3:

Let them rest for 30 minutes before adding them to the stew, along with any juices they've released and the cinnamon sticks. Adjust the seasoning and simmer until the meat is tender.
Skim the fat from the stew, check the seasoning one last time, sprinkle with the slivered almonds and serve.

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