Tajine Fassi d'Agneau aux Abricots Dorés, Pruneaux Sucrés et Sésame Torréfié
A culinary jewel from the imperial city of Fes, this exquisite Tajine Fassi showcases tender lamb, slow-braised to succulent perfection in a rich, aromatic broth. Infused with the warm embrace of Ras el Hanout, saffron, and cinnamon, the dish is beautifully balanced by the sun-kissed sweetness of golden dried apricots and plump prunes. A whisper of honey and rose water elevates the fruit's natural sugars, while a scattering of toasted sesame seeds adds a delicate crunch and nutty finish, creating a symphony of sweet, savory, and aromatic notes that dance on the palate.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Lamb shoulder, bone-in, cut into 5-6 large pieces1.2 kg
- Yellow onions, finely sliced2 large (approx. 400g)
- Garlic cloves, minced4 cloves
- Fresh ginger, grated2 tablespoons
- Saffron threads, steeped in 1/4 cup warm water1 teaspoon
- Ras el Hanout2 tablespoons
- Ground cinnamon1 teaspoon
- Ground turmeric1 teaspoon
- Salt1.5 teaspoons (or to taste)
- Black pepper, freshly ground0.5 teaspoon (or to taste)
- Extra virgin olive oil3 tablespoons
- Chicken or vegetable broth2 cups (480ml)
- Dried apricots, halved1 cup (150g)
- Pitted prunes, halved1 cup (150g)
- Honey2 tablespoons
- Rose water1 teaspoon (optional)
- Toasted sesame seeds, for garnish2 tablespoons
- Fresh cilantro, chopped, for garnish0.25 cup
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Season the lamb pieces generously with salt, black pepper, Ras el Hanout, ground cinnamon, and turmeric. Allow to marinate at room temperature for 30 minutes, or refrigerate for at least 2 hours (preferably overnight).
- 2Step 2
In a large tagine or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the lamb pieces in batches until beautifully browned on all sides. Remove the lamb and set aside.
- 3Step 3
Reduce the heat to medium. Add the sliced onions to the pot and sauté, stirring occasionally, until softened and caramelized to a deep golden brown, about 10-15 minutes.
- 4Step 4
Add the minced garlic and grated ginger to the onions and cook for another 2 minutes until fragrant.
- 5Step 5
Return the seared lamb to the pot. Pour in the saffron-infused water and chicken broth. Bring to a simmer.
- 6Step 6
Cover the tagine/pot tightly and reduce the heat to low. Let it braise gently for 2 hours, or until the lamb is fork-tender. Check occasionally to ensure there's enough liquid; add a splash more broth if it's drying out.
- 7Step 7
After 2 hours, stir in the dried apricots, prunes, and honey. If using, add the rose water. Continue to cook for another 30-45 minutes, uncovered for the last 15 minutes, allowing the sauce to thicken slightly and the fruits to become plump and tender.
- 8Step 8
Taste and adjust seasoning if necessary.
- 9Step 9
To serve, carefully arrange the lamb and fruits on a serving platter or keep in the tagine. Drizzle with the rich sauce.
- 10Step 10
Garnish generously with toasted sesame seeds and fresh chopped cilantro. Serve immediately with warm couscous or crusty bread.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.