Tagine Djaj (moroccan Lamb Tagine With Prunes And Almonds)
Tagine Djaj is a traditional Mizrahi Jewish dish that features succulent lamb, sweet prunes, and crunchy almonds, all simmered in a fragrant blend of spices. This dish is a perfect combination of savory and sweet flavors, and it's sure to impress your family and friends.
Ingredients
- 2 lbs lamb, 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 saffron threads
- 1 cup pitted prunes
- 1/2 cup blanched almonds
- 2 cups chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a tagine or large, heavy-bottomed pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another 2 minutes.
- Add the lamb chunks to the pot and brown on all sides, about 5 minutes.
- Stir in the ground ginger, turmeric, cinnamon, cumin, coriander, and saffron threads, coating the lamb evenly with the spices.
- Pour in the chicken broth and bring the mixture to a simmer. Cover and cook for 1.5 hours, or until the lamb is tender.
- Add the prunes and almonds to the tagine, and continue to cook for an additional 15 minutes.
- Season with salt and pepper to taste.
- Serve the Tagine Djaj hot, with couscous or crusty bread on the side.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 25g
- Protein
- 30g
- Fat
- 25g
Supplies
Tagine or heavy-bottomed pot Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Tagine Djaj is best served with a side of fluffy couscous and a crisp green salad.
Tips & tricks
For an extra flavor boost, try toasting the almonds before adding them to the tagine.
Cost
$25