With Eid Al Adha around the corner, you must be looking for a sumptuous and at the same time easy recipe like Moroccan Lamb Barkouk Tagine (Plumes) to prepare.
Moroccan Barkouk (Plume) Tagine
- 2 Pound of lamb bone-in cut into 6 chops
- 1/4 cup olive oil
- 2 large yellow onions finely chopped
- 2 garlic cloves minced or grated
- 1 teaspoon ground ginger
- 1/2 teaspoon saffron threads
- 1 cinnamon stick
- 1 Pinch of fine sea salt and ground pepper Black to taste
- 1/2 cup water
- 1 teaspoon cinnamon powder
- 1/2 Pound of dried plums pitted
- For the topping:
- 1/2 cup boiled and toasted almonds
- 2 tablespoons toasted sesame seeds
- chopped parsley
- Place a casserole, better to use a clay casserole on high heat, or use a shallow, non-stick pan.
- Add the olive oil and when the oil is hot, add the meat, onions, garlic, ginger, saffron, cinnamon sticks, salt and pepper. Stir to coat the meat and fry for a few minutes.
- Add the water, cover the casserole and reduce the heat. Stir the ingredients from time to time and add water if the casserole begins to dry out.
- Cook until lamb is tender, about 1 hour. At this point, add the prunes and ground cinnamon.
- Cook for an additional 15 minutes, uncovered, until the peaches are softened and soft, and the sauce has reduced and thickened.
- Take off the fire. Top with the almonds and sesame seeds
- Serve your Tagine hot on a serving plate, with bread or couscous.
- Enjoy your delicious Moroccan Barkouk Tagine