Lamb Tagine with Figs, Walnuts, Ginger, and Cinnamon

Main Dishes | Moroccan cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Lamb Tagine with Figs, Walnuts, Ginger, and Cinnamon

Ingredients

Saffron - 1 teaspoon
Lamb Shoulder - 40 oz
Olive Oil - 3 tablespoons
Spanish onions - 2 heads
Cinnamon - 3 pieces
Grated Ginger Root - 1 teaspoon
Green Figs - 10 oz
Honey - 3 tablespoons
Walnuts - 5 oz
Butter - 2 tablespoons
Tomatoes - 2 pieces
Cilantro - 1 tablespoon

Step by Step guide

Step 1

Cut the boneless lamb into cubes (3 cm) and slice the onion into half-rings, then place them in a 3-liter pot.

Step 2

Add olive oil, ginger, turmeric, cinnamon sticks, salt (2 teaspoons), black pepper (3/4 teaspoon), and saffron. Mix thoroughly.

Step 3

Pour 2 cups of water over the lamb and simmer covered over medium heat for 1 hour. Then add the figs (without stems) and honey, add more water if necessary, stir, and simmer for another 30 minutes until the meat is tender and the liquid has evaporated.

Step 4

Meanwhile, in a small heavy-bottomed skillet over medium heat, lightly toast the walnut halves in butter. When the nuts darken, remove from heat and transfer them with a slotted spoon to a paper towel.