Thursday, January 29, 2015

Lamb Tagine

I told you a while ago that I would share my recipe for lamb tagine.  It was a delicious.  The only bad thing was I didn't get to use the new pottery tagine my sister, Connie gave me because this is a stove top recipe.  Next time, I'll try an oven one.  Maybe chicken?


2 tablespoons olive oil
1 teaspoon ground turmeric
1 teaspoon ground ginger
2 pounds leg of lamb, trimmed of fat and cut into 2-inch chunks
2 cups onions, chopped
1 cup chicken broth
8 threads Spanish saffron
1 cup pitted prunes
2 tablespoons honey
1 teaspoon ground cinnamon
4 Tbsp slivered cashews, toasted
1/2 teaspoon pepper
salt to taste
1 tablespoon sesame seeds, toasted

In a heavy Dutch oven, heat oil and brown the meat with turmeric and ginger.  Add half the onion and sauté.  Then add broth and saffron.  Simmer on low or medium/low for and hour and a half.

Then remove the meat and keep it warm.  Add the rest of the ingredients, except the sesame seeds. Cook for about 10 minutes on medium to make a nice thick sauce.  Then add the meat back in and cook til it's warmed through.  Serve over your starch....I made Israeli couscous and sprinkle with sesame seeds.

Both the sesame seeds and the cashews need to be toasted.  I did that in a small heated frypan, one at a time.  The sesame seeds take mere seconds.   Whenever, you are toasting anything, keep your eye on it at all times.