Lamb tagine with prunes and pumpkin
7 servings
160 minutes
Tajine made from lamb with prunes and pumpkin is an exquisite dish of Tajik cuisine, infused with Eastern aromas and rich flavors. Its roots lie in the traditions of slow-cooking meat with spices, allowing each ingredient to fully unfold. Tender lamb marinated in a mix of ras el hanout and saffron becomes soft and juicy. Prunes add a sweet depth, while pumpkin brings a light honey note. Cinnamon and tomatoes highlight the warmth and richness of the sauce, making it a perfect complement to the meat. The dish is harmonious, warming, and ideal for serving with pita. This tajine is not just food but a true culinary journey into the world of Eastern flavors and aromas where traditions are passed down through every spoonful.
1
Cut the meat into small pieces, place it in a bowl, and mix with grated onion, ras-el-hanout, salt, and pepper. Refrigerate for 30 minutes to 2 hours.
- Mutton: 1.5 kg
- Onion: 3 heads
- Ras El Hanout: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Melt 1 tablespoon of butter in a tagine. Add the meat and brown it on all sides. Then add saffron, water, and a cinnamon stick, bringing it to a boil. Reduce the heat and cook covered for about 1.5 hours until the meat is tender.
- Butter: 1.3 tablespoon
- Mutton: 1.5 kg
- Saffron: pinch
- Cinnamon sticks: 1 piece
3
Slightly cool the meat and remove the tendons and bones. Season with salt and pepper. Remove excess fat from the sauce.
- Mutton: 1.5 kg
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
In a saucepan, melt 1 tablespoon of butter with 1 teaspoon of olive oil. Add chopped onion and sprinkle with sugar, salt, and pepper. Cook over medium heat for about 15 minutes until golden. Reduce to low heat and soften the onion for another 20 minutes.
- Butter: 1.3 tablespoon
- Extra virgin olive oil: 1 teaspoon
- Onion: 3 heads
- Sugar: 2 teaspoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Add tomatoes to the tagine and bring to a boil. Then add chickpeas and pumpkin, and cook on low heat, covered, for about 15 minutes.
- Canned tomatoes in pieces: 100 g
- Canned chickpeas: 1 glass
- Pumpkin pulp: 3 glasss
6
Remove the lid and add the halved prunes. Cook for another 20 minutes. Check the amount of salt and pepper.
- Pitted prunes: 0.8 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
7
Serve with pita.
- Pita: to taste
8
Clean the onions. Cut 2 into thin half-rings, grate 1.
- Onion: 3 heads