Email: Suggest more international food recipes? (Indonesia)
A mouth-watering dish, sprinkled with sesame-coated dried fruits, almonds.
For Tagine:
- 2 tbsp olive oil
- 1 kg leg of lamb, cut through bone into 4 pieces
- 1 large onion, sliced
- 1 garlic clove
- 1½ tsp salt
- 1½ tsp black pepper
- 1½ tsp ground ginger
- 1½ tsp ground turmeric
- ½ tsp saffron strands
- Bunch fresh coriander
- Bunch fresh parsley
- 2 cinnamon sticks
For Garnish:
- 250g dried apricots
- 250g dried prunes
- 4 tbsp caster sugar
- 1½ tsp ground cinnamon
- 2 tbsp vegetable oil
- 250g blanched almonds
- 3 tbsp toasted sesame seeds
Method:
-
Heat oil in deep lidded casserole
-
Add lamb leg, fry for 3 minutes
-
Add onion, garlic, salt, pepper, ginger, turmeric, saffron
-
Stir well to coat meat in spices
-
Fry for 5 minutes until onion has softened, meat is browned
-
Tie bunches of coriander, parsley together, place on top of meat
-
Add cinnamon sticks, 750ml water to casserole, cover lid, simmer for 2 hours
-
When meat is tender, poke with knife
-
Wash apricots, prunes, add to saucepan of boiling water
-
Boil for 10 minutes until soft
-
Drain water from saucepan, add sugar, ground cinnamon
-
Add 4 tablespoons of cooking liquid from casserole
-
Heat vegetable oil in frying pan over medium heat
-
Add blanched almonds, fry for 3 minutes
-
Remove almonds using a slotted spoon, set aside
-
Re-heat spiced prunes, apricots
-
Sprinkle a plate with toasted sesame seeds
-
Roll prunes, apricots in seeds until coated
-
To serve remove herb bouquet, cinnamon sticks from casserole
-
Garnish with fried almonds, sesame-coated prunes, apricots
Worth a try…
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