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