Tagine bel Ghamli wal Barkouk wa Geijlane (Lamb Tagine with Prunes and Sesame Seeds)
Tagine bel Ghamli wal Barkouk wa Geijlane (Lamb Tagine with Prunes and Sesame Seeds) is a traditional Moroccan recipe for a classic stew of lamb, onions, prunes and sesame seeds cooked in sweetened stock flavoured with butter and spices. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Lamb Tagine with Prunes and Sesame Seeds (Tagine bel Ghamli wal Barkouk wa Geijlane).
Place the seeds in a tagine or large pot along with the oil, cinnamon stick, saffron, black pepper and onions. Cover with water, add the salt then bring to a boil, reduce to a simmer and cook for 60 minutes.
When the meat is tender remove from the pot and set aside, covered. Discard the cinnamon stick then add the prunes, sugar, ground cinnamon and butter. Stir in the 125ml water and blend thoroughly then cover and simmer until the sauce thickens to a syrupy consistency (abut 45 minutes).
Return the meat (along with any juices) to the pot, return to a simmer and cook for a further 15 minutes, or until heated through. Transfer the contents of the pot into a large serving dish, garnish with the almonds and sesame seeds and serve with rice.
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