Shahrazad

Tajine Lamb Tfaya

Ingredients (recipe for 10 portions)

  • 2kg boneless lamb leg, cubed 65g each cube
  • 500g red onion, chopped
  • 1g saffron flower
  • 70g ginger powder
  • 70g white pepper powder
  • 20g salt
  • 50g cinnamon sticks
  • 50g turmeric powder
  • 300g black pitted prunes
  • 300g caster sugar
  • 20ml orange blossom
  • 4 hard boiled eggs, halved
  • 150g skinless almonds, roasted
  • 80ml Moroccan olive oil

Method

  1. Sauté onion in 40ml olive oil with the turmeric, half the saffron, pepper, half the ginger, salt and half the cinnamon.
  2. Add the lamb and sauté. Cover with water and cook until meat is soft. Remove the meat and reduce the sauce.
  3. In a pan, put olive oil, water, sugar and remaining portions of ginger, saffron and cinnamon and cook into a syrup.
  4. Add prunes and cook until soft before adding the orange blossom.
  5. Place the lamb in a tajine dish. Add the reduced sauce and top with the honey prunes. Arrange sliced boiled egg over and heat on a slow fire.
  6. Garnish with roasted almonds and serve.

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Phone

(968) 2477 6565

Location

Al Husn hotel, Ground Level

Operating Hours

7pm - 11.30pm

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted inside the restaurant. It is only allowed on the restaurant's terrace.