Lamb tagine with prunes
Slowly stewed meats, spices and whole dried fruits.
150 min · 6 servings
Per serving
Approximately 662 kcal Protein: 32.4 g Fat: 44.9 g Carbohydrates: 34.1 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Almonds
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
There may be celery in the broth. If you are allergic to it, choose a broth made from known ingredients without celery.
NHS: food allergyIngredients
- Lamb shoulder without bone - 1000 g
- Garlic – 18 g
- Olive oil – 27 g
- Sweet paprika – 6 g
- Ground ginger - 4 g
- Ground cinnamon - 4 g
- Turmeric – 3 g
- Chicken broth without salt - 500 g
- Pitted prunes – 200 g
- Raw almonds, peeled kernels - 40 g
- Honey – 40 g
- Salt - 5 g
- Black pepper - 0.5 g
How to cook
- Brown the pieces of meat with garlic in oil in several batches. Add salt, pepper and spices.
- Pour in the broth. Transfer to an oven-safe dish with a lid and cook at 165°C for 1 hour.
- Add prunes, almonds and honey. Cook covered for about another hour until the meat flakes easily with a fork.
Products for the recipe
- Pitted prunes — 200 g for 6 servings: pitted prunes.
- Almonds raw — 40 g for 6 servings: raw almonds, peeled kernels.
Vostok Food's own summary; volumetric measures are converted into grams, the weight of meat without bones is indicated.
Source: RICARDO — Lamb Tagine with Prunes · Author's source; Vostok Food's own statement