Moroccan Tajine of Lamb with Dried Plums Recipe - CookingWithAlia - Episode 35

dried plums

🥗Healthier: fresh plums

💰Cheaper: raisins

Fresh plums add brightness, while raisins are a budget-friendly option.

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are leaner, and beef chuck is a more economical alternative.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats, and sunflower seeds are often less expensive.

Heat 2 tablespoons of canola oil in a pan over medium heat.

Add 1 grated onion to the pan and sauté until translucent.

Add the lamb shoulder chops to the pan.

Add 3 minced garlic cloves, 1 cinnamon stick, a pinch of saffron, 1/4 teaspoon ginger powder, 1/2 teaspoon black pepper, salt to taste, and a pinch of turmeric powder to the pan.

Cover the pan and let the meat cook for 5 minutes.

After 5 minutes, cover the meat with water and let it cook for 30 to 45 minutes, ensuring there is enough water in the pan.

In a separate pan, add 1.5 tablespoons of butter and heat over medium heat.

Add 10 oz of dried pitted plums to the pan along with 1/2 teaspoon ground cinnamon and 2 tablespoons of honey.

Cover the plums with water and cover the pan, cooking for 15 minutes.

To fry the almonds, drizzle a little oil in a pan and heat it up.

Add 1 cup of almonds to the hot oil and fry until golden brown, then remove and drain excess oil.

Check if the meat is ready by tasting it; it should detach easily from the bones.

To present the tajine, first place the meat on a serving dish, then cover it with the plums, and finally add the fried almonds and 2 tablespoons of sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens