Difficulty: Media
Tayín de cordero con ciruelas
Recipe
Ingredients
1 kg of lamb to cook, 1 onion, 2 cloves of garlic, 300 g of prunes, 100 g of peeled almonds, 2 tablespoons of honey, extra virgin olive oil, salt, ground black pepper, fresh ginger, saffron in strand, ground cinnamon, sesame
Preparation
The meat is chopped, seasoned with salt and pepper and placed in a casserole (better in a Moroccan tajin if you have one) together with the onion and minced garlic, olive oil, ginger and saffron.
Cover with water and cook over moderate heat.
In the meantime, the plums will have been soaked for an hour and pitted. In the same way the almonds will have been toasted in a little oil over low heat, stirring constantly so that they do not burn. Proceed the same with sesame but without oil.
Fifteen minutes before removing the meat from the heat, add the honey and half a teaspoon of cinnamon. It is cooked over low heat, stirring from time to time, and is served decorating the tagine with the almonds (whole or chopped) and the sesame seeds, which are sprinkled on top.
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