Lamb Tagine with Prunes and Cinnamon

Name: Lamb Tagine with Prunes and Cinnamon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters whole blanched almonds; 3 sticks (3-inch) cinnamon; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 3 Tbsps mild honey; 1 kilograms boneless lamb shoulder, cut into 1 1/2-inch pieces; 3 Tbsps olive oil, divided; 473 milliliters 1/2 lb prunes (about; 1 medium red onion, halved and thinly sliced; 1 pinch saffron threads; 1 Tbsp sesame seeds; 1 teaspoon turmeric; 591 milliliters About water; 1 Tbsp white wine or water

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.

Instructions

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.

Ingredients you will need

Saffron

Pepper

Spices

Onion

Lamb

Salt

Cooking Oil

Equipment you will use

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.

Ingredients you will need

Saffron

Toast