Tagine Hlou; sweet Lamb tagine
There are even people who like Tagine hlou to always be on their table. A very good sweet-salty recipe, called tagine hlou, or marka hlowa, or more easily: lamb tagine with prunes, almonds and apricots.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Main Dish
Cuisine Morrocan
Servings 4 people
Calories 222 kcal
- 1 1/2 Pounds of lamb meat; chopped
- 1 1/2 Cups of dried prunes
- 2 Cups of dried apricots
- 1 Cup of dried raisins
- 1 medium finely chopped onions
- 1/4 Cup of clarified butter or ghee
- 3 Tablespoons of granulated sugar
- 2 Tablespoons of orange blossom water
- 1 Tablespoon of powdered cinnamon or 1 cinnamon stick
- 1 small quantity of saffron or coloring
- 1 Pinch of salt
Place all the meat cut into pieces, the butter or ghee, the chopped onion, the coloring, the cinnamon and the salt in a large saucepan over a medium high heat
Cover with approximately 1/2 liter of water, and cook, until the meat becomes tender; for about 35 minutes
Meanwhile, steam the prunes and apricots, be careful not to mix them, to keep the beautiful color of each of them.
Soak the raisins into orange blossom water, so that it gets a nice smell
Towards the end of cooking process, of the meat, place the apricots and raisins in it.
Add the sugar and orange blossom water, cook for just a few minutes; then remove from the heat.
When serving, you can garnish your dish with a few peeled and toasted almonds.
Serve and enjoy your Tagine Hlou!
Calories: 222kcalFat: 9gProtein: 13gCarbohydrates: 15g