El-Ayne Tajine
(Tagine with Prunes) Recipe
Origin: Algeria Period: Traditional
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Ingredients:
2 lamb leg steaks, halved
250g prunes, pitted
100g raisins
1/2 onion, chopped
1 tbsp smen (spiced ghee) or butter
3 tbsp honey
3 tbsp granulated sugar
3 tbsp orange flower water
2 cinnamon sticks
salt and freshly-ground black pepper, to taste
200ml water (about)
100g dried apricots in syrup
3 tbsp toasted almonds
El-Ayne Tajine
(Tagine with Prunes) Preparation:
Method:
Place the raisins and prunes in a bowl, cover with boiling water and set aside to plump-up for 20 minutes.
Meanwhile, melt the smen or butter in a pan and use to fry the onion and meat for 5 minutes then add the cinnamon sticks and season with salt and black pepper. Fry for 2 minutes more then add the 200ml water and bring to a boil. Reduce to a simmer and cook for 10 minutes then add the honey and sugar. Continue cooking until the sauce is thick and syrupy then drain the prunes and raisins and add to the stew.
Continue cooking for 5 minutes then stir-in the orange-flower water. Cook for 1 more minute then arrange the meat in the centre of a serving dish, place the prunes and raisins around the meat and pour a little of the sauce over the top then garnish with the apricots and toasted almonds.
Serve hot, accompanied by flatbreads.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More main course recipes... More vegetarian courses... More Traditional recipes... More recipes for Stews... More recipes for Meat... More recipes for Lamb... More recipes for Fruit... More recipes for Nuts...
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Other recipes with lamb and fruit as primary ingredients:
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