French
Tajine d'Agneau aux Pruneaux (Lamb Tajine with Prunes and Almonds)
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Tajine d'Agneau aux Pruneaux (Lamb Tajine with Prunes and Almonds) is French home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Heat the olive oil in a heavy pot and brown the lamb chunks on all sides over medium-high heat, about 8 minutes, then remove them to a plate.
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Add the onion to the pot and cook for 5 minutes, until softened, then stir in the garlic, fresh ginger, cinnamon, ground ginger, turmeric and saffron and cook for 1 minute, until fragrant.
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Return the lamb to the pot, add the broth, bring to a simmer, cover, and cook over low heat for 60 minutes, until the lamb is nearly tender.
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Stir in the prunes and honey and continue simmering, uncovered, for 15 to 20 minutes more, until the lamb is fork-tender and the sauce has thickened, then season with the salt and pepper.
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Meanwhile, bring 1.5 cups of water to a boil, pour it over the couscous in a heatproof bowl, cover, and let it stand for 5 minutes, then fluff with a fork.
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Spoon the couscous onto a platter, arrange the lamb, prunes and sauce over the top, and scatter the toasted almonds and cilantro over everything before serving.
Watch how to cook Tajine d'Agneau aux Pruneaux (Lamb Tajine with Prunes and Almonds)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Tajine d'Agneau aux Pruneaux (Lamb Tajine with Prunes and Almonds), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Tajine d'Agneau aux Pruneaux (Lamb Tajine with Prunes and Almonds) carries tree nuts and gluten. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | Yes | Baguette Tradition au Beurre (Fresh Tradition Baguette with Butter) |
| Dairy | No | |
| Gluten | Yes | Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 650 kcal
- Protein
- 35 g
- Carbs
- 63 g
- Fat
- 29 g
- Fiber
- 5 g
- Sugar
- 18 g
- Sodium
- 380 mg
- Saturated fat
- 10 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Tajine d'Agneau aux Pruneaux (Lamb Tajine with Prunes and Almonds) takes about 90 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.