Lamb & Prune Tagine
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This recipe was submitted by Rhea Sajidi who loves to use our pomegranate molasses in her traditional Lamb and Prune Tagine. We tried this recipe also in our test kitchen and discovered it was also absolutely delicious as a vegetarian dish. it is just the right balance of umani, sweet and savory that creates a comforting spicy aroma in your kitchen.
- Cook 180 min
- Serves 4-6 servings
Ingredients
- 2-3 lbs of lamb shank, neck, or shoulder
- 1 large onion or 2 small, chopped
- 1 bunch cilantro, chopped
- 3 cloves garlic, minced
- Pinch of saffron steeped in 1/2 cup boiled water
- 6-8 ounces broth of choice
- 6 tbsp Just Date Syrup
- 8 ounces pitted prunes steeped in chamomile tea
- 1.5 tsp cinnamon
- 1 tsp turmeric
- 1/2 tsp ginger
- 1/2 tsp Ras El Hanout spice mix
- 2 tbsp extra virgin olive oil
- 2.5 cups water
- Optional: sliced almonds, hard boiled eggs
Instructions
- Place olive oil, chopped onion, cilantro, garlic, lamb, broth, spices, and saffron mixture with water into 5.5 quart dutch oven.
- Set to low-medium heat, cover, and leave for 2-3 hours.
- Add organic date syrup and pitted prunes to the pot.
- Heat uncovered for 15-20 minutes.
- Place tagine into a large serving bowl.
- Top with sliced hard boiled eggs and fresh cilantro.
- Optional: add sliced almonds for crunch.
- Serve immediately with bread, rice, or couscous.
by Rhea Sajidi
