Mutton Tagine with PrunesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 5 minutes
Cooking time: 40 minutes in a pressure cooker
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:217.5 kcal
Proteins:11.5 g
Fats:16.3 g
Carbohydrate:6.6 g
Fibers:1.5 g
Sugar:4.1 g
Cholesterol:44.4 mg
Sodium:131.2 mg
Calcium:38.1 mg
Energy:662 kcal
Proteins:34.9 g
Fats:49.6 g
Carbohydrate:20.2 g
Fibers:4.6 g
Sugar:12.4 g
Cholesterol:135 mg
Sodium:399.4 mg
Calcium:115.9 mg
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1500
g
mutton or lamb shoulder, cut into pieces
500
g
prunes, washed and plumped in water
100
g
almonds, blanched and fried
2
medium onions
3
cloves of garlic
2
cinnamon sticks
15
ml
ground cinnamon
5
ml
ground ginger
2
ml
ground saffron
1/2
teacup of sesame seeds
75
ml
powdered sugar
150
ml
oil
5
ml
salt
METHOD
- Place the cubed meat, salt, oil, spices, one onion and the garlic (both chopped) into a pressure cooker.
- 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.
- 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.
- Add the remaining onion, thinly sliced, to the meat mixture, sprinkle with 2 tbsp. sugar and cook for 15 minutes longer, stirring frequently.
- Meanwhile blanch, fry and drain the almonds and lightly toast the sesame seeds in a dry skillet.
- Arrange the meat and prunes on a serving platter, ladle the sauce over top and garnish with the toasted almonds and sesame seeds.
WINE SUGGESTIONS
Zinfandel
Shiraz
Sangiovese
