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Lamb Tagine with Apricots & Prunes
Nb persons: 4
Yield:
Preparation time: 30 minutes
Total time: 2 1/4 hrs
Source:
| 2 lb | lamb shoulder chops, 1-inch-thick |
| 1 tablespoon | vegetable oil |
| 1 large | onion, chopped |
| 1 1/2 cups | water |
| 4 oz | white wine, dry |
| .25 g | saffron threads, 1 large pinch - crumbled, into the water or wine to steep. |
| 3/4 teaspoon | salt |
| 1/4 teaspoon | black pepper |
| 1 1/2 large | carrots, cut into 1/4-inch-thick rounds |
| 1 small | sweet potato, peeled and cut into 3/4-inch pieces |
| 3/4 teaspoon | ginger, ground |
| 1/8 teaspoon | cinnamon, ground |
| 6 oz | prunes, pitted |
| 4 oz | dried apricots, (preferably Turkish) |
| 1 medium | yellow squash, cut into 3/4-inch pieces |
| 1 oz | honey |
| .25 oz | nutmeg, freshly grated |
1. Cut lamb from bones, reserving bones.
2. Cut meat into 1-inch pieces.
3. Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking.
4. Brown meat on all sides in several batches,
5. Transfer meat to a plate as browned.
6. Brown bones and transfer to plate.
7. Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened.
8. Return meat and bones to pot.
9. Stir in water, saffron, salt, and pepper and bring to a boil.
10. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
11. Transfer lamb to a clean plate and add any meat from lamb bones.
12. Discard bones.
13. Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
14. Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
15. Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.
Serve over a bed of stemmed couscous or toasted large pearl couscous pilaf.
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