Lamb tagine with black olives in a casserole
One of the typical Moroccan dishes is the tagine, a dish traditionally cooked in a clay container with a conical lid and bearing the same name, tagine. Today we will prepare this dish but using the new BRA Infinity saucepan , with a glass lid to achieve the same result.
It can be prepared in countless ways, with couscous, almonds, raisins, plums... Today we prepare it with black olives and plums, flavoring it with pepper, ginger powder, saffron, cinnamon...
- 1 kilo of leg of lamb in pieces
- 250g onion
- a stick of cinnamon
- A handful of fresh coriander leaves
- A pinch of ginger powder
- A pinch of ground black pepper
- a pinch of saffron
- 3 tablespoons of honey
- 150g plums
- 150g black olives
- 70g almonds
- 40g of butter
- A dash of lemon juice
- extra virgin olive oil
Chop the onions as finely as possible (you can also grate them), chop the meat and prepare a bouquet garni by tying the cinnamon and the bunch of coriander with kitchen string.
At our tall saucepan BRA Infinity add a splash of olive oil, sauté the onion over a very low heat until transparent. Add the ginger powder, the pepper and the saffron, frying for a few minutes.
Add the lamb meat together with the bouquet garni and mix well.
Add water (without completely covering the meat), add the honey, mix and cover. Let cook over medium heat for about 25 minutes. Cover and cook over low heat for another 30 minutes.
Add the plums and olives and leave for another 15 minutes. If we see that the water has evaporated, we can add a little more.
In another saucepan, we will sauté the almonds in a little butter (always with the cold butter at the beginning so that they cook well from the center out). When they start to brown, drain them on absorbent paper.
Remove the lamb from the pan and remove the bouquet garni. We will have a sauce in the pan to which we will add another tablespoon of honey and we will put it back on high heat for a few minutes. Add salt and lemon juice. Let it thicken and mix it again with the meat.
Decorate with the almonds and serve along with a plate of couscous.