Lamb and Dried Fruit Tagine Recipe

Free Recipe Lamb and Dried Fruit Tagine

Recipe Type: M Recipes

Recipe Preparation: cook

Cooking Ingredients for Lamb and Dried Fruit Tagine Recipe

1 tb Olive oil
1-1/2 lb Well-trimmed boneless lamb
-shoulder; cut into 1- 1/2
-chunks
1-1/2 c Sliced onion
3 c Chicken broth
2 ts Minced garlic
1-1/2 ts Ground cumin
1-1/2 ts Coriander
1-1/2 ts Ginger
1/2 ts Cayenne pepper
1/2 ts Salt
1 Cinnamon stick
1/4 ts Saffron threads; optional
2 md Yukon Gold potatoes; peeled,
-cut into 1 chunks
2 lg Carrots; peeled, cut into 2
-x-1/2 sticks
12 Dried apricots
12 Pitted prunes
2 tb Fresh lemon juice
Garnish:; optional
Couscous
Chopped cilantro or mint
Toasted blanched almonds

Lamb and Dried Fruit Tagine Preparation

1. In Dutch oven, in oil, brown lamb in batches, 5 minutes per batch. Remove with slotted spoon. 2. Add onion and 1/4 cup broth. Cover; cook stirring occasionally, 8 minutes, until softened. Add garlic, cumin, coriander, ginger, cayenne and salt; cook, stirring, 1 minute. 3. Return meat and it”s juices to pot. Add remaining broth, the cinnamon and saffron; simmer, covered, 1- 1/4 hours. Add potatoes and carrots; simmer covered, 15 minutes. Add apricots and prunes; simmer, uncovered 10 minutes, until lamb is tender and liquid has thickened. Discard cinnamon. 4. Add honey and lemon juice. Serve with couscous and garnish, if desired. McCall”s Magazine October 1998 p. 150 Article titled: Honey Bunch Recipes by Gina Noonan and Frank P. Melodia Recipe by: McCall”s Magazine October 1998 p. 150 Posted to JEWISH-FOOD digest by Linda Shapiro on Sep 22, 1998, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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