Lamb Tagine with Honey, Prunes, Onions & Toasted Almonds

Lamb Tagine with Honey, Prunes, Onions & Toasted Almonds
Photo by Mark Thomas


  • 2 lb. lamb stew meat cut into 1-inch cubes, or ½ leg of lamb cut into 1-inch cubes, bone reserved
  • 10 threads Spanish saffron
  • 2 Tbs. olive oil
  • 1 medium onion, finely diced
  • 1-½ tsp. freshly ground black pepper
  • 1/8 tsp. ground mace
  • 16 pearl onions
  • + 8 more ingredients
    • ¼ cup whole almonds, toasted
    • 20 sprigs fresh cilantro, chopped
    • 1/3 cup honey
    • 1 tsp. salt
    • 1-½ cups homemade or low-salt canned beef stock or water
    • 1 cup (about 24) pitted prunes
    • ½ tsp. ground cinnamon
    • 1 tsp. ground turmeric

Heat the oven to 375°F. In a small saucepan filled with boiling water, blanch the pearl onions for 1 minute. Drain and let cool. Peel the onions and set aside. In a medium Dutch oven or ovenproof heavy-based pot, heat the olive oil over medium-high heat. Brown the meat in batches on all sides. T...

View full recipe at Fine Cooking


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