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xxxshotbyabignibba OP t1_ixy3sh6 wrote

Reply to comment by aschelvis1941 in [Homemade] Slow cooked lamb with prunes by xxxshotbyabignibba

Here I used 1,2kg lamb shoulder instead of 1kg lamb leg, tripled the amount of saffron water (used about 45 threads) and cooked it for 4 hours instead of 2. Plain text:

Tagine: 1Kg lamb leg cubes 2 medium onions 3 minced garlic cloves 2 tbsp olive oil 1.5tsp salt 1 tsp black pepper 1 tsp turmeric 1 tsp ginger 1/4 tsp dried coriander 1/4 tsp cumin Pinch of saffron (~30 saffron threads) in 200ml water 5g parsley

Prune Sauce 1 tbsp butter 200g prunes 2 tbsp sugar 1 tsp cinnamon

1-2 tbsp sesame Handful of whole blanched almonds

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xxxshotbyabignibba OP t1_ixy3w21 wrote

Afterwards I fully mixed in the prune sauce (stirring it in shreds the extremely tender meat), giving it this consistency

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