Lamb Tagine with Prunes, Apricots, and Vegetables
2 lb (1-inch-thick) lamb shoulder chops
1 tablespoon vegetable oil
1 chopped large onion
1.5 cups water
1 pinch crumbled saffron threads
3/4 teaspoon salt
1/4 teaspoon black pepper
8 cups mixed greens
1.5 large carrots, cut into 1/4-inch-thick rounds
1 small sweet potato, peeled and cut into 3/4-inch pieces
3/4 teaspoon ground ginger
1/8 teaspoon cinnamon
2/3 cup pitted prunes
1/2 cup dried apricots
1 medium yellow squash, cut into 3/4-inch pieces
2 teaspoons honey
freshly grated nutmeg
• Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
• 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. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
• Add remaining 1/2 tablespoon oil to tagine (or casserole dish) and cook onion, stirring, until softened. Return meat and bones to tagine.
• Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1.25 hours.
• Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.
• Add carrots and sweet potato to pot, then simmer, covered stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
• Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally.
• Serve with couscous or an Israeli salad of tomato, cucumber, and sweet onion.
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