Tagine Djaj (moroccan Lamb And Prune Stew)
Tagine Djaj is a traditional Mizrahi Jewish dish that features tender lamb, sweet prunes, and a blend of aromatic spices. This hearty stew is slow-cooked to perfection, resulting in a rich and flavorful meal that is perfect for special occasions or family gatherings.
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 cup pitted prunes
- 2 cups chicken broth
- 2 tbsp honey
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large tagine or Dutch oven, heat the olive oil over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
- In the same pot, add the chopped onion and cook until softened. Add the garlic, ginger, turmeric, cinnamon, cumin, coriander, and cayenne pepper. Stir to combine and cook for a few minutes until fragrant.
- Return the browned lamb to the pot. Add the prunes, chicken broth, and honey. Season with salt and pepper. Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 2 hours, or until the lamb is tender.
- Once the stew is ready, taste and adjust the seasoning if needed. Serve the Tagine Djaj hot, accompanied by couscous or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 18g
Supplies
Tagine or Dutch oven Cutting board Sharp knife Wooden spoon
Tools
Stovetop
Serving suggestions
Serve the Tagine Djaj with a side of fluffy couscous and a fresh green salad for a complete and satisfying meal.
Tips & tricks
For an extra layer of flavor, you can garnish the stew with toasted almonds and sesame seeds before serving.
Cost
$25