Ingredients
- 1.5 kg lamb
- 2 tbsp olive oil
- 1 tsp curcuma
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 1 tsp coriander
- ½ chili powder
- 1 tsp cinnamon powder
- 1 cinnamon stick
- 1 thumb freshly grated ginger
- 1 onion diced small
- 1 cup of water
To serve:
- Lavash bread
- Sesame seeds
Instructions
- In a mixing bowl add the lamb pieces with all the spices and olive oil, mix to combine and the meat is well coated in the marinate. If you have the time, let it marinate at least 1 hour before cooking the tajine.
- Heat up your tajine, if you don’t have a tajine, use a deep pan with a cover. Add a bit of oil to the tajine, cook the onions until caramelized then add in the meat. Let the lamb sear on one side then turn the lamb around, add the water and the cinnamon stick and bring to a boil, then lower the heat to the lowest setting and cover. Let it simmer for 2 hours. Do not lift the cover until the 2 hours has passed. After 2 hours add in the prunes, and let the tajine cook, uncovered for another 20 minutes.
- Remove the cinnamon stick, sprinkle some sesame seeds over the lamb and serve with lavash bread.
