Mind-blowing mutton based on Moroccan tagines. A recipe for the lazy or for the busy, because in the process you will have 2 hours of absolutely free time;)
1. almonds (150 GR.) need to be washed, peeled and fried. How to do it wrote here.
2. prunes (can be replaced with another favorite dried fruit) 200 gr. rinse and pour water/wine/pomegranate juice/black tea, and let it stand while the meat is cooked.
3. Lamb 1 kg (better pulp) wash, dry, cut as you like.
4. Onion 2 medium heads cut into half rings, 1 bunch of parsley cut.
5.in any dish with a lid that can be put in the oven (duck house, Brazier, tagine, cauldron) put meat, onions and parsley, add spices. I had something like this: 2 tsp. ginger, turmeric, cinnamon; 1 tsp. L. paprika, sea salt, freshly ground black pepper; a pinch of nutmeg, cumin, cayenne chili pepper; 2 sticks of cinnamon. Mix everything and you can immediately cook or leave to marinate overnight. Put in the oven, preheated to 160C for 2 hours. If the meat and vegetables will give very little juice, then you can pour a little meat broth/liquid from prunes or just water on the bottom so that the meat stews and does not dry out.
6. after 2 hours of cooking, add prunes, nuts and a pinch of saffron (if there is, but it will be good without it), so that all this is mutually saturated with aromas and fat from Lamb. After another half hour we try the sauce and adjust the taste with spices, add 2 tbsp. L. topinuabur syrup/honey and send it to the oven for another 30 minutes. already without a lid.
7. as a result, you should get lamb with a sweet-spicy crust, which inside is the softest and almost falls apart into fibers. The sauce is viscous and quite a bit. Onions, prunes and parsley should become part of the sauce,that is, almost boil. The nuts, although they became moist, retained a crispy structure.