Lamb Tagine With Prunes Apricots And Vegetables Best Recipes

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LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES

2004-08-20



Lamb Tagine with Prunes, Apricots, and Vegetables image

Categories     Ginger     Lamb     Braise     High Fiber     Dinner     Dried Fruit     Prune     Apricot     Lamb Chop     Spice     Saffron     Root Vegetable     Carrot     Sweet Potato/Yam     Fall     Winter     Cinnamon     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients:

  • 2 lb (1-inch-thick) lamb shoulder chops
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 1/2 cups water
  • 1 pinch saffron threads, 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 prunes
  • 1/2 cup dried apricots (preferably Turkish)
  • 1 medium yellow squash, cut into 3/4-inch pieces
  • 2 teaspoons honey (optional)
  • Freshly grated nutmeg

Steps:

  • 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 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 any meat from lamb bones, discarding bones.
  • 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.

Top Asked Questions

  1. What is the best way to cook Moroccan lamb tagine?
    For our Moroccan-style lamb tagine that combines almonds, spices, sweet bursts of dried prunes and tender chunks of meat, we used a casserole dish to achieve the same moist, meltingly good results by cooking it low and slow in the oven. With the rack in the lowest position, preheat the oven to 325°F (165°C).
  2. What is Moroccan tagine?
    A Moroccan staple, ‘tagine’ refers to both the dish and the vessel in which it is cooked. This recipe makes use of the classic sweet/savoury combination with stewed prunes and apricots to offset the unctuous lamb.
  3. What is Mrouzia tagine?
    Lamb tagine with stewed apricots and prunes (mrouzia) A Moroccan staple, ‘tagine’ refers to both the dish and the vessel in which it is cooked. This recipe makes use of the classic sweet/savoury combination with stewed prunes and apricots to offset the unctuous lamb.

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