Lamb Tagine With Prunes, Apricots, And Vegetables
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 large
Onion (chopped)1.5 cups
Water1 pinch
Saffron Threads (crumbled)3 tsp
Salt3 tsp
Ground Ginger1 tsp
Ground Cinnamon2 cup
Pitted Prunes1 cup
Dried Apricot2 tsps
Honey (optional)Directions:
1
Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces
2
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
3
Brown meat on all sides in 2 batches, transferring to a plate as browned
4
Brown bones and transfer to plate
5
Add remaining 1/2 tablespoon oil to the casserole and cook onion, stirring, until softened
6
Return meat and bones to pot
7
Stir in water, saffron, salt, and pepper and bring to a boil
8
Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours
9
Transfer the lamb to a clean plate and add any meat from lamb bones, discarding bones
10
Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes
11
Add ginger, cinnamon, prunes, apricots, and squash, simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes
12
Return lamb to stew and add honey
13
Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes