Submitted by xxxshotbyabignibba t3_z54ij0 in food
Comments
xxxshotbyabignibba OP t1_ixvmsve wrote
They’re blanched almonds that are fried in oil until lightly browned
master-pee t1_ixuyx6a wrote
Why prunes?
xxxshotbyabignibba OP t1_ixuz629 wrote
Tastes great and is traditional
chuckecheesegang t1_ixv48m1 wrote
I eat this often when I visit family and don’t love the prunes either. But the flavour it brings to the lamb is why
Neemzeh t1_ixvlnvo wrote
Khoresht morg aloo but with lamb?
xxxshotbyabignibba OP t1_ixvmjjj wrote
Lamb tagine with prunes, but I shredded the meat up and mixed the prune sauce into it.
overdue_honey-badger t1_ixwudty wrote
Of all of the edible animals, lambs lend themselves the most to a slow cook I feel.
aschelvis1941 t1_ixy2m6n wrote
Wheres the recipe?
xxxshotbyabignibba OP t1_ixy3sh6 wrote
Here I used 1,2kg lamb shoulder instead of 1kg lamb leg, tripled the amount of saffron water (used about 45 threads) and cooked it for 4 hours instead of 2. Plain text:
Tagine: 1Kg lamb leg cubes 2 medium onions 3 minced garlic cloves 2 tbsp olive oil 1.5tsp salt 1 tsp black pepper 1 tsp turmeric 1 tsp ginger 1/4 tsp dried coriander 1/4 tsp cumin Pinch of saffron (~30 saffron threads) in 200ml water 5g parsley
Prune Sauce 1 tbsp butter 200g prunes 2 tbsp sugar 1 tsp cinnamon
1-2 tbsp sesame Handful of whole blanched almonds
xxxshotbyabignibba OP t1_ixy3w21 wrote
Afterwards I fully mixed in the prune sauce (stirring it in shreds the extremely tender meat), giving it this consistency
aschelvis1941 t1_ixzfga0 wrote
Thanks 👍🏻
screwingyourwife t1_ixvjewz wrote
Normal dinner in Ohio
ED4050 t1_ixucalm wrote
That’s gonna be a big nope!
[deleted] t1_ixuscpu wrote
[removed]
JayneDoe6000 t1_ixvlk0z wrote
Looks delish! Are those pine nuts?