Lamb Tajine with Prunes and Vermicelli
Recipe by La Cuisine de Lynoucha
A flavorful Moroccan lamb tajine simmered with sweet prunes, served with light vermicelli scented with raisins and topped with fried almonds. A complete and festive dish perfect for a family meal.
MediumMoroccanServes 5
Printable version with shopping checklist
Source Video
40m
Prep
2h 7m
Cook
20m
Cleanup
3h 7m
Total
Cost Breakdown
Total cost:$23.05
Per serving:$4.61
Critical Success Points
- • Properly brown the lamb pieces to develop flavor.
- • Reduce the prune sauce until it reaches a syrupy consistency.
- • Precise steam cooking of the vermicelli to prevent sticking.
Safety Warnings
- • Beware of hot oil splatters when frying the almonds.
- • The steamer releases very hot steam; open the lid away from your face.
- • Handle hot pots with oven mitts.
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