Name: Tagine of Lamb and Prunes
Yield: 4
Cuisine: Western Sahara
Ingredients: 2.00 lbs lamb shoulder; 2.00 cups dried prunes; 1.00 cup olive oil; 2.00 tbsp ground cumin; 1.00 tbsp ground coriander; 1.00 tbsp ground ginger; 1.00 tsp ground turmeric; 1.00 tsp ground cinnamon; 1.00 tsp ground black pepper; 1.00 tsp salt; 2.00 cups chicken stock; 2.00 cups chopped tomatoes; 1.00 cup chopped onions; 1.00 cup chopped garlic

This traditional recipe from Western Sahara is a delicious tagine of lamb and prunes. The combination of the sweet and savory flavors of the lamb and prunes is perfect for a special occasion. The slow cooking of the lamb ensures the meat is tender and succulent.

Ingredients

2 lbs lamb shoulder
2 cups dried prunes
1 cup olive oil
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground ginger
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground black pepper
1 tsp salt
2 cups chicken stock
2 cups chopped tomatoes
1 cup chopped onions
1 cup chopped garlic

Tagine Lamb Prunes Western Sahara Main Course
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short description

Cut the lamb into cubes and set aside.
Mix the spices together in a bowl and set aside.
Heat the olive oil in a large pot over medium-high heat.
Add the lamb cubes and cook until browned.
Add the spices and stir to combine.
Add the prunes, chicken stock, tomatoes, onions, and garlic.
Reduce the heat to low and simmer for 3 hours.

detailed description

Cut the lamb into cubes and set aside.
Mix the spices together in a bowl and set aside.
Heat the olive oil in a large pot over medium-high heat.
Add the lamb cubes and cook until browned, about 10 minutes.
Add the spices and stir to combine.
Add the prunes, chicken stock, tomatoes, onions, and garlic.
Bring to a boil and reduce the heat to low and simmer for 3 hours.
Serve the tagine with couscous or other grains.

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