Mutton Tagine with Prunes Recipe
Mutton Tagine with Prunes
Flavors of Morocco
Total time: 30 to 60 minutes

Prep. time: 5 minutes
Cooking time: 40 minutes in a pressure cooker

Difficulty: Easy
For 8 servings

- 1.5 kg (3 lb.) mutton or Lamb shoulder, cut into pieces
- 500 g (18 oz.) prunes, washed and plumped in water
- 100 g (3 1/2 oz.) almonds, blanched and fried
- 2 medium onions
- 3 cloves of garlic
- 2 cinnamon sticks + 1 level tbsp. ground cinnamon
- 1 tsp. ground ginger
- A pinch of ground saffron
- 1/2 teacup of sesame seeds
- 5 tbsp. powdered sugar
- 3/4 glassful oil
- 1 tsp. salt
  1. Place the cubed meat, salt, oil, spices, one onion and the garlic (both chopped) into a pressure cooker.
  2. Combine well and allow to sit for a few minutes for the flavors to blend. Cover with water, fasten on the lid and cook for 20 minutes over medium heat.
  3. Transfer two ladlefuls of the cooking liquid into a saucepan and cook the prunes in it. When they are almost done, add 3 tbsp. sugar and 1 tbsp. cinnamon and let simmer a little longer.
  4. Add the remaining onion, thinly sliced, to the meat mixture, sprinkle with 2 tbsp. sugar and cook for 15 minutes longer, stirring frequently.
  5. Meanwhile blanch, fry and drain the almonds and lightly toast the sesame seeds in a dry skillet.
  6. Arrange the meat and prunes on a serving platter, ladle the sauce over top and garnish with the toasted almonds and sesame seeds.
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