Moroccan Lamb Tagine with Plums and Couscous - Exotic & Simple
Looking for a culinary short trip to the Orient? This Moroccan lamb tagine with dried plums, toasted almonds, and fragrant couscous is a true feast for the senses. As a little foodie, I love how the tender meat combines with the subtle sweetness of the fruit and oriental spices to create an explosion of flavor. Although a real tagine is braised in a traditional clay pot, this dish can be wonderfully easily and quickly conjured up in a conventional Dutch oven. It is healthy, filling, and brings a wonderful spice to your kitchen. All you need are fresh ingredients and a little time for gentle simmering so the full aroma can unfold. With this step-by-step guide, you are guaranteed to succeed with this Moroccan classic at home – no pre-packaged products required. Meow, let yourself be enchanted by the scents of cinnamon and ginger and enjoy a dish that could come straight from a 1001 Nights fairy tale. Bring the North African lifestyle directly to your plate!
Ingredients
Preparation
First, cut the lamb meat (200 g) into even cubes and finely dice the onion (1).
Heat the olive oil (20 ml) in a pot and sear the meat until browned, then briefly sauté the onion cubes.
Now add the vegetable broth (200 ml) as well as the cinnamon stick (1) and let it braise over low heat for about 40 minutes.
Stir in the dried plums (50 g) and the honey (10 g) and simmer for another 10 minutes until the sauce becomes nice and creamy.
Meanwhile, let the couscous (80 g) soak in boiling water according to package instructions.
In a small pan without fat, toast the slivered almonds (20 g) until golden brown.
Finally, arrange everything on a plate and sprinkle with the roasted almonds – meow, simply delicious!
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