MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lamb Tagine With Apricots and Prunes
Categories: Kosher, Lamb/mutton, Vegetables, Herbs, Fruits
Yield: 4 Servings
1 1/2 lb Lamb shoulder; trimmed,
- cubed, DO NOT use lamb leg
- -OR-
1 1/2 lb Beef chuck; in 1" cubes
1 ts Dried, ground ginger
3/4 ts Cinnamon
1/2 ts Cumin
1/2 ts Coriander
1/2 Nutmeg nugget; fresh ground
- using a microplane
25 Grinds of the pepper mill
1 1/2 ts Kosher salt *
1/4 c Extra virgin olive oil; +1 tb
1 lg Yellow onion; coarse chopped
8 Dried apricots; coarse
- chopped
8 Pitted prunes; coarse chopped
1 lg Yam (the orange ones, or 2 sm);
- in 1" rounds, then
- in half moons
3/4 c Chicken broth or water
* If using kosher meat, reduce salt to 3/4 teaspoon
Preheat oven to 350 F/175 C.
Add all of the spices (ginger, cinnamon, coriander, nutmeg, pepper,
and salt) plus the 1/4 cup olive oil into a bowl and mix in the
meat to coat.
Heat a dutch oven or oven-safe pan (use one that has a lid) over a
medium-high flame. Add 1 tb olive oil and the onions and saute
until translucent.
Add the meat and cook until browned (about 8 minutes).
Throw in the apricots, prunes and yams. Add broth or water.
Cover with a piece of aluminum foil and then lid. Place in oven for
1-1/2 to 2 hours, or until fork tender.
Skim off any fat. You can do this by letting it cool or even
placing the the dish in fridge overnight. This stew is great the
next day reheated.
Recipe by Elana Horwich; September 11, 2015
Recipe from:
http://www.tabletmag.com
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