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Le Chaudron recipe
Tajine d'agneau aux pruneaux
Lamb tagine with prunes and almonds
⏱ 100 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.2 kg (2.6 lb)lamb shoulder, in 4 cm / 1½ in cubes
300 g (11 oz)pitted prunes
100 g (3½ oz)sliced almonds
3yellow onions
4 clovesgarlic
3cm (1½ in) fresh ginger
2 tspground cinnamon
2 tspground cumin- 1 tspground ginger
1 pinchsaffron threads
3 tbsprunny honey
4 tbspolive oil
1bunch of fresh cilantro
1bunch of flat-leaf parsley
500 ml (2 cups)chicken stock
2 tbsptoasted sesame seeds
1 tspfine salt
1 tspfreshly ground pepper
- 1.2 kg (2.6 lb) lamb shoulder, in 4 cm / 1½ in cubes
- 300 g (11 oz) pitted prunes
- 100 g (3½ oz) sliced almonds
- 3 yellow onions
- 4 cloves garlic
- 3 cm (1½ in) fresh ginger
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1 pinch saffron threads
- 3 tbsp runny honey
- 4 tbsp olive oil
- 1 bunch of fresh cilantro
- 1 bunch of flat-leaf parsley
- 500 ml (2 cups) chicken stock
- 2 tbsp toasted sesame seeds
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Steep the saffron in 50 ml (3½ tbsp) of warm water for 15 minutes.
- Take the lamb out 30 minutes ahead and season generously.
- Thinly slice the 3 onions. Remove the germ from the 4 garlic cloves and crush them. Finely grate the 3 cm (1 in) piece of peeled ginger.
- Heat 3 tbsp of olive oil in the tagine over high heat and brown the lamb in batches, 8 minutes.
- Set aside. Cook the onions over medium heat for 10 minutes until golden. Add the garlic, fresh ginger and all the ground spices (cinnamon, cumin, ginger).
- Toast for 1 minute, stirring. Return the lamb with the hot chicken stock, saffron water and honey. Bring to a simmer and cover tightly.
- Simmer very gently for 1 hr 30 min until the lamb is meltingly tender.
- Add the prunes 20 minutes before the end. Meanwhile, toast the almonds in a dry skillet for 3 minutes. Scatter over the tagine with cilantro, parsley and sesame seeds.
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