TAJINE ABRICOT PRUNEAU (Recette Maghrébine) - Tajine Hlou en cocotte minute

Tajine Hlou. Recipe in English and French below. Made in France by Ocena Milly (https://tradicuisine.com). FRENCH VERSION: INGREDIENTS (Serves 4): 500g leg of lamb 4 chicken drumsticks 1 onion, peeled and finely chopped 3 garlic cloves, peeled and finely chopped 1 tbsp olive oil 1 tsp clarified butter (smen) Seasoning: 1 cinnamon stick 1 star anise (optional) 1 tbsp sugar 1 tsp salt 1 tsp turmeric 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp sweet chili pepper 1/4 tsp pepper End of cooking: 100g pitted prunes 100g dried apricots 50g raisins 2 tbsp orange blossom water 1 tbsp sugar 1 pinch saffron (optional) Garnish: 50g blanched almonds PRODUCTS ON AMAZON: My pressure cooker: https://amzn.to/3eJ9lYo My tagine (for serving): https://amzn.to/2YGRkV3 Clarified butter: https://amzn.to/2BdJXLI Orange blossom water: https://amzn.to/3i5hf07 Star anise: https://amzn.to/31g4REC Cinnamon stick: https://amzn.to/2Za63qe Cinnamon powder: https://amzn.to/2VgqjFz Turmeric: https://amzn.to/3eyTlYH Ground ginger: https://amzn.to/2Vf3lP3 Saffron: https://amzn.to/2Vhmtw3 INSTRUCTIONS: In a pressure cooker, heat the oil and butter. Add the lamb, brown the meat well on several sides, then remove it. Sauté the onion, adding water occasionally, just when the bottom is a little dry. Once the onions are translucent, add the garlic cloves and sauté for 1 minute. Add the seasoning with a little water, then sauté for about 1-2 minutes. Return the lamb to the pan and add the chicken drumsticks. Cover the meat with just enough hot water, mix well, scraping the bottom of the pressure cooker, then close the pressure cooker and cook for about 30-45 minutes from the moment you hear the hissing sound. Meanwhile, soak the dried fruit in hot water for 45 minutes. Fry the almonds and drain them on paper towels. Open the pressure cooker, remove the chicken drumsticks, and roast them in the oven for about 10 minutes if desired. If the sauce seems too thin, simmer uncovered for a few minutes. Then add all the final ingredients and simmer for another 10 minutes. Taste to adjust the spices to your liking. Serve in a tagine dish with the almonds, and serve with Arabic bread or semolina. _____________ ENGLISH VERSION: Sweet Meat Stew with Dried Apricots and Plums. INGREDIENTS (4 persons): 500g of leg of lamb 4 chicken drumsticks 1 onion, peeled and finely chopped 3 garlic cloves, peeled and finely chopped 1 tbs of olive oil 1 tsp of clarified butter (smen) Seasoning: 1 cinnamon stick 1 star anise (optional) 1 tbs of sugar 1 tsp of salt 1 tsp of tumeric powder 1/2 tsp of ginger powder 1/2 tsp of cinnamon powder 1/2 tsp of chilli powder 1/4 tsp of black pepper At the end of cooking: 100g of dried plums, no stone 100g of dried apricots 50g of dried grapes 2 tbs of orange blossom water 1 tbs of sugar 1 pinch of saffron (optional) Garnish: 50g of skinless almond INSTRUCTIONS: In a pressure cooker, heat oil and clarified butter on medium heat. Sear the lamb to maximize the flavor. Remove the meat from the pressure cooker. Add the onions and cook on medium/low heat until the onions are translucent. Add a little water whenever needed. Once translucent, add garlic cloves and cook for about 1-2 minutes. Add seasoning and a little water, and cook for about 1-2 minutes. Add lamb, chicken drumsticks and just enough water to cover the meat. Mix well, cover and cook for about 45 minutes. Meanwhile, soak the dried fruits in hot water for about 45 minutes. Deep fry almonds and drain on paper towels. Remove the chicken drumsticks and then grill in the oven (if desired). Add the final ingredients and simmer for about 10 minutes. Add almonds and serve with bread or semolina. #Tajine #TajineRecipe #SweetTajine #AlgerianRecipe #MoroccanRecipe #GlutenFree #SweetMeatStew #MeatStew