Recipe by Wendy's Kitchen
Another family favourite from Epicurious. Good enough to serve to company as well. I often make a meat version and a vegetarian version using the same spices and methods utilizing pumpkin, sweet potatoes, zucchinis etc..etc..
- 2 lbs cubed lamb
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 1⁄2 cups water
- 1 pinch saffron thread, crumbled
- 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 ground ginger
- 1⁄8 teaspoon cinnamon
- 2⁄3 cup pitted prune
- 1⁄2 cup dried apricot (preferably Turkish)
- 1 medium yellow squash, cut into 3/4-inch pieces
- 2 teaspoons honey (optional)
- freshly grated nutmeg
Directions See How It's Made
- 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.
- Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.
- 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 1/4 hours.
- Transfer lamb to a clean plate, and add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
- Add ginger, cinnamon, prunes, apricots, and squash, 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, 5 minutes.