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Description
A flavorful Moroccan dish combining tender lamb, sweet prunes, and crunchy almonds with aromatic rice, cooked in a tagine or skillet for a rich taste.
Ingredients
- 500g lamb, cubed
- 1 cup prunes, pitted
- 1/2 cup almonds, toasted
- 2 cups basmati rice
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp cinnamon
- 3 cups chicken or vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet or tagine over medium heat.
- Add chopped onion and minced garlic. Cook until soft.
- Add cubed lamb and brown on all sides.
- Stir in cumin, coriander, turmeric, and cinnamon.
- Add rice, prunes, and broth. Bring to a simmer.
- Cover and cook on low heat for 20-25 minutes until rice is tender and lamb is cooked.
- Garnish with toasted almonds and fresh cilantro before serving.
Notes
- Toast almonds in a dry pan for extra crunch.
- Adjust spices to your taste.
- Let the dish rest for 5 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan