Lamb Tagine with Prunes and Toasted Almonds

African · 60 min · Lamb · gluten-free, dairy-free, high-protein

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Ingredients

• 2 lb lamb shoulder, cubed
• 2 medium yellow onion
• 1 cup pitted prunes
• 1/2 cup blanched almonds
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 2 tbsp honey
• 1 tbsp toasted sesame seeds
• 3 tbsp olive oil

Method

1. Season lamb with salt, cinnamon, and ginger. Brown in batches in olive oil over medium-high heat, about 8 minutes total.
2. Add sliced onions and cook 6 minutes until soft, scraping the browned bits from the bottom.
3. Pour in 2 cups water, cover, and simmer on low 40 minutes until the lamb is fork-tender.
4. Meanwhile toast the almonds in a dry pan over medium until golden, 4 minutes; set aside.
5. Add prunes and honey, then reduce uncovered 10 minutes into a glossy sauce.
6. Scatter almonds and sesame seeds over the top and serve with couscous.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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