Lamb Tajine with Prunes and Vermicelli

Ingredients

• 1 kilogramme Boneless leg of lamb (cut into 3 cm cubes)
• 2 cuillères à soupe Extra virgin olive oil
• 2 cuillères à soupe Unsalted butter
• 1 pièce Onion (sliced)
• 3 gousses Garlic cloves (minced)
• 2 cuillères à café Tajine spices (ras el hanout)
• 500 millilitres Water (to cover the meat)
• 1 bâton Cinnamon stick
• 200 grammes Pitted prunes (dried)
• 1 cuillère à soupe White sugar
• 1 cuillère à café Orange blossom water
• 50 grammes Whole almonds (for frying)
• 200 millilitres Neutral frying oil
• 250 grammes Wheat vermicelli (fine couscous type)
• 50 grammes Raisins
• 30 grammes Unsalted butter (for the vermicelli)
• 2 cuillères à soupe Powdered sugar
• 1 cuillère à café Sesame seeds
• 1 cuillère à café Ground cinnamon (for garnish)

Instructions

1. Prepare the ingredients

   Cut the leg of lamb into cubes, slice the onion and mince the garlic. Measure all spices, sugar, cinnamon and orange blossom water.

   Time: PT10M

2. Brown the meat

   In the Dutch oven, heat the olive oil and butter over medium‑high heat. Add the lamb cubes and brown them on all sides, about 5 minutes.

   Time: PT5M

3. Add aromatics and spices

   Add the onion, garlic and tajine spices. Sauté for 5 minutes until the onion becomes translucent.

   Time: PT5M

4. Initial cooking of the tajine

   Pour water to cover the meat, add the cinnamon stick, cover and simmer over low heat for 30 minutes.

   Time: PT30M

5. Prepare the prunes

   In a small saucepan, combine the prunes, 2 tablespoons of the recovered cooking sauce, sugar and cinnamon. Add the orange blossom water and cook for 10 minutes over medium heat.

   Time: PT10M

6. Reduce the prune sauce

   Let the sauce reduce, stirring regularly for 15 minutes until it reaches a syrupy consistency.

   Time: PT15M

7. Simmer the meat with the prunes

   Return the meat to the pot with the prune sauce, cover and cook another 30 minutes over medium heat.

   Time: PT30M

8. Fry the almonds

   Heat the frying oil in a pan to 180°C, add the almonds and fry until golden, 5 minutes. Drain on paper towels.

   Time: PT5M

   Temperature: 180°C

9. Prepare the vermicelli

   Place the vermicelli in a large bowl, drizzle with a splash of table oil and toss to coat well.

   Time: PT5M

10. First steam cooking of the vermicelli

    Place the vermicelli in the steamer basket, cover and steam for 20 minutes until they puff up.

    Time: PT20M

11. Hydrate the vermicelli

    Transfer the vermicelli back to the large bowl, pour boiling water over them and stir for 2 minutes.

    Time: PT2M

12. Second steam cooking with raisins

    Return the vermicelli to the steamer basket, add a spoon of oil, the raisins, and steam again for 20 minutes.

    Time: PT20M

13. Finish the vermicelli

    Transfer the cooked vermicelli to the large bowl, add the unsalted butter and powdered sugar, mix for 5 minutes until glossy.

    Time: PT5M

14. Plating and garnish

    Place the vermicelli on a serving dish, position the lamb with prunes in the center, sprinkle with fried almonds, sesame seeds, powdered sugar and ground cinnamon.

    Time: PT5M

Nutrition Facts

Calories

1058

Protein

40 g

Carbohydrates

120 g

Fat

60 g

Fiber

8 g

Ingredient Substitutions

• Instead of Boneless leg of lamb: lamb shoulder
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Unsalted butter: margarine
• Instead of Tajine spices (ras el hanout): cumin, ginger, paprika
• Instead of Cinnamon stick: ground cinnamon
• Instead of Pitted prunes: dried apricots
• Instead of White sugar: cane sugar
• Instead of Orange blossom water: vanilla extract
• Instead of Whole almonds: cashews
• Instead of Neutral frying oil: peanut oil
• Instead of Wheat vermicelli (fine couscous type): fine semolina
• Instead of Raisins: dried cranberries
• Instead of Unsalted butter (for the vermicelli): margarine
• Instead of Powdered sugar: powdered sugar

Equipment Needed

• Dutch oven (or large pot)
• Chef's knife
• Cutting board
• Manual grinder (or knife) (optional)
• Wooden spoon
• Saucepan for the prunes
• Steamer (couscoussier)
• Large dish or bowl
• Mixing bowl
• Colander (optional)
• Spatula
• Frying pan or pot
• Cooking thermometer (optional)

Critical Steps — Do Not Skip

• Properly brown the lamb pieces to develop flavor.
• Reduce the prune sauce until it reaches a syrupy consistency.
• Precise steam cooking of the vermicelli to prevent sticking.

Chef Tips from the Video

• Use homemade ras el hanout for a more authentic flavor.
• Add a pinch of saffron to the sauce for extra color and aroma.
• Serve the dish with Moroccan bread (khobz) to soak up the sauce.

Troubleshooting

Storage

Refrigerator: Store the tajine and vermicelli separately in airtight containers, up to 3 days.

Freezer: The tajine freezes well for up to 2 months; the vermicelli can be frozen for 1 month but will lose some texture.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Brown the meat the day before and gently reheat before serving.
• Prepare the prunes in a light syrup the day before to save time.
• The vermicelli can be cooked ahead and reheated by steaming 5 minutes before serving.