LAMB TAGINE WITH PRUNES
Flat breads, such as lavash or pita bread, are traditionally used to eat this highly spiced Moroccan stew. Ras el hanout is a complex Moroccan spice blend that often can have up to 50 ingredients. It is available online or in Middle-Eastern markets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 14
Steps:
- Coat lamb with grated onion, ras el hanout, and salt and pepper. Marinate in refrigerator for 30 minutes or up to 2 hours. Melt 1 tablespoon butter in a wide, heavy-bottomed pan. Add meat, and brown lightly on all sides. Add saffron, 3 cups water, and cinnamon stick; bring to a boil. Reduce heat to a simmer, and cook, covered, for 1 1/2 hours.
- Let cool slightly, and remove shanks. Pull meat from bones, keeping pieces as large as possible; discard fat, gristle, and bones. Season with salt and pepper. Skim fat from liquid, or refrigerate overnight, and remove fat. Refrigerate meat.
- In a medium saute pan, heat 1 teaspoon butter and 1 teaspoon oil. Add sliced onions, and sprinkle with sugar, and salt and pepper to taste. Cook over medium-high heat for 15 minutes, tossing or stirring only when brown. Turn heat to low, and cook until onions are very soft and brown, about 20 more minutes.
- Add tomatoes and cooking liquid from the lamb, and bring to a boil. Add meat, chickpeas, and pumpkin or squash, and simmer, covered, for 15 minutes. Remove lid, stir in prunes, and simmer until thick, about 15 to 20 more minutes. Adjust seasonings to taste. Serve immediately with harissa sauce and lavash or pita bread.
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Emmaculet De Junior Aidoo
e.a@hotmail.comThis is the best lamb tagine recipe I've found online.
Caleb Kronemeyer
ck30@hotmail.comI can't wait to make this tagine again!
Muhammad Islam Tarar
t-m@yahoo.comThis tagine is perfect for a special occasion.
Jon Yenatu
yenatu_j@yahoo.comThis tagine is a bit time-consuming to make, but it's definitely worth the effort.
ZWAN DURDAN
zwan.durdan@gmail.comI would highly recommend this recipe to anyone who loves lamb.
Morgen Ghazi
m-g8@yahoo.comThis tagine is a great way to impress your guests.
Erne Porti
perne@yahoo.comI'm not a big fan of lamb, but this tagine was surprisingly good.
romeo ajmal
a_romeo@hotmail.co.ukThis is the best lamb tagine I've ever had!
Malcolm Morgan
m@yahoo.comI would definitely make this tagine again.
Amin Belgacem
b-amin@hotmail.comThis recipe was a bit too complicated for me, but the results were worth it.
Bec Kearns
beckearns@yahoo.comThe lamb was a bit tough, but the sauce was delicious.
Sani Howlader
sanih47@gmail.comThis tagine was a bit too sweet for my taste, but I think that's just a matter of personal preference.
Log wasib
log.w53@gmail.comI followed the recipe exactly and the tagine turned out perfectly. The lamb was juicy and flavorful and the sauce was rich and complex.
RAJU LAMICHANE
raju-lamichane@gmail.comThis dish was easy to make and the results were amazing! The lamb was so tender and the prunes added a nice touch of sweetness.
Timothy Paulus
timothyp1@gmail.comI made this tagine for a dinner party and it was a huge hit! Everyone raved about the tender lamb and the delicious sauce.
Cool kid 246
2_c@hotmail.frThis lamb tagine with prunes was an absolute delight! The meat was fall-off-the-bone tender and the prunes added a lovely sweetness and depth of flavor. I served it over couscous and it was the perfect comfort food for a cold winter night.