Lamb Tajine

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Let the plums soak in the hot stock for about 30 minutes, then take them out and set aside. (Do not pour the broth away).
Halve the almonds lengthways and fry them until golden brown in a non-stick pan. Then toast the sesame seeds in the same way.
Cut the lamb into cubes and fry in the oil. Reduce the heat and season the meat with salt and pepper. Finely chop the garlic clove and add. Then add the finely chopped shallots, harissa, cloves and cinnamon and fry briefly. Finally add the finely chopped coriander and saffron threads.
If you don`t like coriander, you can use large-leaf parsley.
Finally, pour in the broth. If necessary add a little more water, the meat should be just covered.
Let the tagine simmer on reduced heat for 30-40 minutes. When the liquid has boiled off, add a little more water. At the very end, add the plums and heat briefly. Season to taste and sprinkle with the almonds and sesame seeds.
After searing the meat, you can also transfer it to an original tagine and then finish cooking the dish in the oven.

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