Ingredients: 250 grams of lamb meat in cubes
1 pinch of good quality pure saffron crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric 1/2 teaspoon ginger 1/2 chopped onion
1 beef broth
Salt and pepper to taste
A little vegetable oil
For the sauce:
125 grams of prunes
25 grams of butter
25 grams of caster sugar
1/4 teaspoon ground cinnamon
2 tablespoons toasted almonds
1 tablespoon golden sesame seeds
In the tagine fry the pieces of meat in oil over medium heat on each side then add the onions and fry them also for a few moments,
Add spices, salt and pepper, broth and add plenty of water
Cover the tagine. Reduce heat and simmer covered for half an hour.
Preparing the sauce:
Meanwhile, put the butter, sugar, cinnamon reserved for prunes and a small
glass of water in a small saucepan with prunes.
Bring to a boil over medium heat, then cover and lower heat. Cook the mixture over low heat for 10 to 15 minutes.
After this time, when the meat is cooked, pour into the tagine the prune mixture with their sauce. Reduce heat until sauce becomes creamy.
When ready to serve, decorate with prunes, creamy and fragrant sauce and finish with almond and sesame seeds.
Finish by adding the hard-boiled egg wedges to the outline of the dish and here it is ready to be tasted with good Moroccan bread.
