Monday, 1 December 2008

Lamb Tagine With Prunes To Die For


I had a gorgeous lamb tagine with prunes the other week and just had to try making it at home. Was skeptical with this recipe http://www.gourmet.com/recipes/2000s/2008/05/lambtagine at first due to its relatively large amount of cinnamon but it turned out simply awesome, not exactly what I had at the resto but still absolutely delicious. This is not the kind of dishes I would normally cook given the required 1.5 hours of simmering, but it is definitely well worth the time as a special treat. If you are looking for that melt-in-your-mouth wonderfulness, then this is it. Serve hot with a simple couscous.






3 comments:

u said...

This looks delicious. May I know how does it smell? I mean since u said it has lots of cinnamon - does it smells of cinnamon??

1.5 hrs of cooking is nothing compared to the mutton curry I did :)

The Cooking Ninja said...

Sorry hit the wrong button before I was ready - note to self : never type in the dark. :(

ange said...

It is hard to describe as the flavours all come together nicely. it definitely does not taste just of cinnamon, nor just of mutton. it is slightly sweet and fruity due to the prunes/honey (adjust the amount of honey to suit your taste buds) and spicy (but not in the chili sense). Much like what you would get in a moroccan retaurant.

i will have to try your mutton curry recipe the next time i am in the mood for some more time-consuming cooking.