133 Tagine with lamb and prunes, Morocco national dish

On this Episode of Cooking Every National Dish. Tagine with lamb and prunes from Morocco.

Tagine with lamb and prunes from Morocco.
Ingredients
– 1 large pinch of saffron
– 2 Tbsp oil
– 2 onions grated
– 2 garlic cloves crushed
– 1 tsp ground ginger
– ½ tsp ground turmeric
– ½ tsp pepper
– 1 tsp salt
– ¼ tsp ras el hanout
– 1 cinnamon stick
– 1 kg bone in lamb. In big chunks or chops
– 1 handful of sliced almonds
– 1 handful of sesame seeds
– 300 gm dried prunes
– 200 gm dried apricots
– ½ stick butter
– ½ tsp ground cinnamon
– 2 Tbsp honey

Directions.
– soak the saffron in ¼ cup hot water for 10 mins.
– in a tagin heat 2 Tbsps oil over medium heat.
– add 2 grated onions, 2 cloves of garlic crushed, 1 tsp ground ginger, ½ tsp turmeric, ½ tsp pepper, 1 tsp salt, ¼ tsp ras el hanout, 1 cinnamon stick and the saffron with its water. Mix it all together.
– add the lamb and cook for 5 mins or until the lamb is brown.
– add enough water to cover. Bring to a boil, add the lid and simmer for 2 hours. checking once every 30 mins to mix and make sure it has enough water. The meat is done when the liquid is thicker and the meat falls apart.
– in a separate frying pan toast 1 handful of almonds over medium heat shaking often until they are nice and golden. Set aside and do the same with the sesame seeds.

Prunes and apricots
– soak 300 gm of dried prunes and 200 gm dried apricots in hot water for 15 mins and strain.
– on a pot melt ½ a stick of butter over medium heat.
– to the butter add 1 cup of the liquid from the tagine, the prunes and apricots. Mix together cover and cook for 10 minutes.
– add ½ tsp ground cinnamon and 2 Tbsp of honey. Mix cover and cook for 15 minutes.

– serve the lamb with the sauce of the tagine. Arrange the prunes and apricots on top in a way that is pleasing to the eye and sprinkle the almonds and sesame seeds on top.
– Enjoy

#Tagine #Morocco #Africa #Prunes #Lamb #Rabat #CasaBlanca #NationalDish #Cooking #Food #GoodFood #CookingChallenge #PlatoNacional #DeliciousFood #instafood #NationalDishChallenge #Recipe #Foodstagram #Foodie #geography #Facts #FoodLover #FoodPrep #FoodLove #FoodPost #FoodLife #TommyEatsWorld #TomasSaraceni

Hello beautiful people. Welcome to our 133rd national dish. Tangin with lamb and prunes from Morocco. The official name of this country is the Kingdom of Morocco. Is located in northern Africa. It borders both the Atlantic Ocean and the Mediterranean Sea and it’s just a 14 km ferry ride away from Spain. Or if you can better imagine it is, you know, the top left corner of Africa. This country has it all. It has beautiful beaches and ski resorts. Morocco is home to the world’s oldest university. It was founded in 859 after death and is the oldest existing and continually operating educational institution in the world. Largest car-free urban area. It features 9,500 narrow and winding streets that are too narrow for cars. This one is one of my favorite fun facts. The liver is considered the symbol of love in Morocco. So if your sweet is from Morocco, just tell them I love you with all my liver. In 1777, 18 months after the US declared independence, Morocco was the first country to recognize the US as an individual country. The biggest city in Morocco is called Casablanca. And Casablanca in Spanish means White House. So all this time when people made reference to the greatest movie of all time, Casablanca, I always thought it was like some love story in the White House. Instead, it’s a love story about them trying to get a hold of the city Casablanca to fight the Nazis in World War II. I hope you like this episode. I had to go buy a tajine and I hope that I will use it more. So see you next week.