Lambstajine with prunes

Name: lambstajine with prunes
Cook time: 30 min
Total time: 90 min
Yield: 8
Cuisine: Moroccan
Ingredients: 2 tomato; 2 onion; 2 toe garlic; 1 kg lamb; 4 el traditional olive oil; 1 el cinnamon; 1 tl ground ginger; 1 tube saffron bag of 0.05 g; 3 el Sesame seed container of 100 g; 100 g unroasted almonds; 10 g fresh flat parsley container of 20 g; 200 g prunes without pit

Moroccan tagine with lamb, prunes and almonds.

Ingredients

Kitchen Stuff

1 tagine or casserole

Directions

Cut the tomatoes crosswise at the bottom. Immerse them for 20 sec. in boiling water. Take them out and let cool. Then peel the sheet off.
Remove the seeds and cut the tomatoes into cubes. Chop the onion and finely chop the garlic. Cut the lamb into pieces.
Heat the oil in a frying pan and add the lamb, onion, garlic, cinnamon, ginger powder, saffron and pepper and salt to taste.
Bake on high heat for 5 minutes. Add the tomato and cook for another 5 minutes. Turn the heat down when the meat is nicely browned.
Spoon in the tagine or leave in the frying pan. Add boiling water until everything is just below. Cook for 1 hour on low heat.
Stir occasionally and pour boiling water if necessary. Roast the sesame seeds in a frying pan without oil or butter for 2 minutes. Allow to cool on a plate.
Heat the oil in the same pan and toast the almonds in approx. 3 minutes.
Slice the leaves of the parsley and add this a few min. Before the end of the cooking time to the meat. Let the prunes 4 minutes in hot water.
Drain and roll through the sesame seeds. Divide the almonds and prunes over the meat.