- Tagine Cooker/Dish: Ideal for slow cooking and traditional Moroccan tagines
- Oven-safe Roasting Pan: Perfect for browning meat before adding it to a tagine or other recipes requiring high heat initially
- Kitchen Knife: Essential for preparing ingredients like lamb and prunes
- Cutting Board: Needed alongside the knife for safe food prep
- Measuring Cups/Spoons: To accurately measure spices, liquids, and other ingredients
- Stirring Spoon/Spatula: Useful in mixing ingredients thoroughly during preparation and while cooking
- Colander or Strainer: For rinsing prunes and possibly draining any liquid from the lamb before adding it to the tagine
- Garlic Press: Handy for quickly mincing garlic without fuss
2 1/2 lb boneless lamb shoulder, cut into 1 1/2-inch pieces
1 medium red onion, halved and thinly sliced
3 tablespoons plus 1/4 cup olive oil, divided
3 (3-inch) cinnamon sticks
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon turmeric
1 pinch saffron threads
1 tablespoon white wine or water
About 2 1/2 cups water
1/2 lb prunes (about 2 cups)
3 tablespoons mild honey
1 tablespoon sesame seeds
1/2 cup whole blanched almonds
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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