Prep 15 mins
Cook 2 hrs
tagines have a sweet and savory flavor, and this one tastes wonderful with israeli couscous
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 2 lbs lamb, cut in cubes
- 2 onions, 1 diced,1 sliced
- 1 pinch saffron
- 15 sprigs cilantro, tied
- 1 cup chicken broth
- 1 cup pitted prune
- 1⁄2 cup dried apricot
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1⁄2 teaspoon red pepper
- salt and pepper
- 1 tablespoon toasted sesame seeds
- in a dutch oven heat oil and saute tumeric, ginger and lamb until browned.
- add diced onion, broth, saffron, cilantro, cover and simmer for 1 1/2 hours preheat oven to 200.
- transfer meat with a slotted spoon to an ovenproof dish, keep warm in oven.
- add prunes, apricots, sliced onions, honey, cinnamon and pepper to dutch oven, cook until thickened, about 8-10 minutes spoon sauce over lamb, garnish with sesame seeds.
This was very good. I enjoyed the unique flavor of the sauce, although I would have liked it even better it the fruit had a chance to cook longer and get much softer & absorb more of the flavors- perhaps adding it to the meat during the last half hour of cooking instead of just cooking for 10 minutes at the end. The prunes got very tender, but the apricots were still rather firm. The meat itself was tender and the sauce complimented it well. Thanks!
Thanks for the dare Chia. We eat a lot of these tangines, and really enjoyed this on. I loved the crunch of the sliced onion added at the last minute, a nice texture change to the melt-in-your-mouth lamb. We just chopped a hanful of cilantro and added that, and at the end, garnished with the sesame seeds and some chopped preserved lemon.