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Greg's Tajine d'agneau aux pruneaux et amandes
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This is my adaptation of a recipe suggested to me by Mohammed Ifadir. See the discussion for the changes.

Ingredients

Serves 2

quantity       ingredient       step
3 g       cumminseed       1
2.5 g       black pepper       1
2 g       cinnamon       1
12 g       ginger       2
20 g       garlic       2
0.2 g       saffron       2
1.2 kg       boned leg of lamb       3
      water to make a paste       4
350 g       onion       5
13 g       parsley       5
60 g       oil       5
270 g       aubergine       6
300 g       courgettes       6
330 g       potatoes       6
300 g       prunes       7
1 g       whole cinnamon strip       7
250 g       almonds, peeled       8

Preparation

  1. Finely grind cumminseed, pepper and cinnamon.

  2. Chop ginger and garlic, add spices, saffron and water.


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  3. Chop meat into coarse pieces (50 g).

  4. Mix spices with little water, marinate meat in tagine for 20 minutes.


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  5. Cut onions into slces, coarsely chop parsley. Add oil to tagine, cover with onions and oil, and bring to the boil. Close lid and simmer for 15 minutes.


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  6. Cut aubergine, courgettes and potatoes into large pieces and arrange on top of the tagine. Bring back to the boil, cover and simmer for 2 to 3 hours until tender.


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  7. Put prunes and cinnamon in a boiling water to cover and simmer for 15 minutes. Allow to cool.

  8. Deep fry almonds until barely coloured.

  9. Before serving, arrange prunes and almonds on top of tagine:


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Discussion

I got the original of this recipe from YouTube, but it seems to have gone away. The URL was https://www.youtube.com/watch?v=fFv2vmzkd. The recipe was interspersed in the video, making it really difficult to follow. Before starting, I wrote it down and rearranged, up to a point:

quantity       ingredient       step
1 kg       beef
1 tsp       cumin      
1 tsp       ginger      
½ tsp       pepper      
¼ tsp       cinnamon powder      
      saffron      
      little water      
2       large chopped onions (sliced)      
2       tbs parsley chopped      
4       chopped garlc cloves (30 g?)      
4       tbs oil      
10 g       salt      
250 g       prunes      
120 g       sugar      
      cinnamon strips      
250 g       almonds      

Preparation

I have a number of issues with the recipe:


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