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Moroccan Barkouk (Plume) Tagine

mursalin
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.
Prep Time 16 minutes
Course Main Dish
Cuisine Moroccan
Servings 5 people
Calories 214 kcal

Ingredients
  

  • 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

Instructions
 

  • 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

Nutrition

Sodium: 430.1mgFiber: 2.3gPotassium: 499mgCalories: 214kcalFat: 11.5gProtein: 17.9gCarbohydrates: 10g
Keyword lamb
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