Lamb Tajine with Prunes and Honey
Tender lamb braised with prunes, cinnamon, and honey.
- 90 min
- 1133 kcal / serving
- medium
- Protein
- 61.7 g
- Fat
- 68.9 g
- Carbs
- 65.5 g
Contains: celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 700 g lamb shoulder, cubed
- 1 onion, sliced
- 2 garlic cloves, chopped
- 150 g dried prunes
- 1 cinnamon stick
- 1 tsp ground ginger
- 500 ml lamb stock or water
- 2 tbsp olive oil
- 2 tbsp honey
Method
- Heat the olive oil in a Dutch oven and sear the lamb in batches until browned.
- Add the onion and garlic and sauté until translucent.
- Stir in the cinnamon stick and ground ginger and toast briefly.
- Deglaze with lamb stock, cover, and braise over low heat for 60 minutes.
- Stir in the prunes and honey and simmer uncovered for another 15 minutes until the sauce thickens.
- Remove the cinnamon stick and serve.
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