Lamb And Dried Fruit Tagine Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1 1/2 lbs: Well-trimmed boneless lamb shoulder, cut into 1- 1/2" chunks
1 1/2 cup: Sliced onion,
3 cup: Chicken broth,
2 tsp: Minced garlic,
1 1/2 tsp: Ground cumin,
1 1/2 tsp: Coriander,
1 1/2 tsp: Ginger,
1/2 tsp: Cayenne pepper,
1/2 tsp: Salt,
1: Cinnamon stick,
1/4 tsp: Saffron threads, optional
2 medium: Yukon Gold potatoes, peeled, cut into 1" chunks
2 large: Carrots, peeled, cut into 2 x 1/2" sticks
12: Dried apricots,
12: Pitted prunes,
2 tbsp: Fresh lemon juice,
Garnish:, optional
Couscous,
Chopped cilantro or mint,
Toasted blanched almonds,
Directions:
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 its 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.
McCalls Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes
by Gina Noonan and Frank P. Melodia
Recipe by: McCalls Magazine October 1998 p. 150
Posted to JEWISH-FOOD digest by Linda Shapiro on Sep 22,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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 its 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.
McCalls Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes
by Gina Noonan and Frank P. Melodia
Recipe by: McCalls Magazine October 1998 p. 150
Posted to JEWISH-FOOD digest by Linda Shapiro
1998, converted by MM_Buster v2.0l.
Source from luhu.jp