Lamb Tagine with Prunes and Cinnamon
Lamb Tagine with Prunes and Cinnamon might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 6. One portion of this dish contains roughly 28g of protein, 20g of fat, and a total of 476 calories. If you have sesame seeds, onion, saffron threads, and a few other ingredients on hand, you can make it. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.
Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot.
Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute.
Add wine to pot, then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.
Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.
Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.
Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden.
Serve tagine sprinkled with sesame seeds and almonds.
Tagine can be cooked 1 day ahead and chilled (covered once cool). Reheat gently, thinning with water if needed.