With Eid Al Adha around the corner, you must be looking for a sumptuous and at the same time easy recipe like Moroccan Lamb Barkouk Tagine (Plumes) to prepare.
Moroccan Barkouk (Plume) Tagine
There is nothing enchanting as the Moroccan Cuisine to look for inspiring dishes in. With this recipe Moroccan Lamb Barkouka Tagine, you will enjoy a different flavour and innovative way to cook lamb with.
- 2 Pound of lamb bone-in cut into 6 chops
- 1/4 cup olive oil
- 2 large yellow onions finely chopped
- 2 garlic cloves minced or grated
- 1 teaspoon ground ginger
- 1/2 teaspoon saffron threads
- 1 cinnamon stick
- 1 Pinch of fine sea salt and ground pepper Black to taste
- 1/2 cup water
- 1 teaspoon cinnamon powder
- 1/2 Pound of dried plums pitted
- For the topping:
- 1/2 cup boiled and toasted almonds
- 2 tablespoons toasted sesame seeds
- chopped parsley
- Place a casserole, better to use a clay casserole on high heat, or use a shallow, non-stick pan.
- Add the olive oil and when the oil is hot, add the meat, onions, garlic, ginger, saffron, cinnamon sticks, salt and pepper. Stir to coat the meat and fry for a few minutes.
- Add the water, cover the casserole and reduce the heat. Stir the ingredients from time to time and add water if the casserole begins to dry out.
- Cook until lamb is tender, about 1 hour. At this point, add the prunes and ground cinnamon.
- Cook for an additional 15 minutes, uncovered, until the peaches are softened and soft, and the sauce has reduced and thickened.
- Take off the fire. Top with the almonds and sesame seeds
- Serve your Tagine hot on a serving plate, with bread or couscous.
- Enjoy your delicious Moroccan Barkouk Tagine
Sodium: 430.1mgFiber: 2.3gPotassium: 499mgCalories: 214kcalFat: 11.5gProtein: 17.9gCarbohydrates: 10g
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