Lamb and Dried Fruit Tagine

Lamb and Dried Fruit Tagine Ingredients

1 tb Olive oil	1/4 ts Saffron threads; optional
1 1/2 lb Well-trimmed boneless lamb	2 md Yukon Gold potatoes; peeled,
1 1/2 c Sliced onion	2 lg Carrots; peeled, cut into 2
3 c Chicken broth	12 Dried apricots
2 ts Minced garlic	12 Pitted prunes
1 1/2 ts Ground cumin	2 tb Fresh lemon juice
1 1/2 ts Coriander	Garnish:; optional
1 1/2 ts Ginger	Couscous
1/2 ts Cayenne pepper	Chopped cilantro or mint
1/2 ts Salt	Toasted blanched almonds
1 Cinnamon stick

Instructions for Lamb and Dried Fruit Tagine

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.

Main Ingredient: LambCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Almond	Apricot	Carrot	Cayenne
Chicken Broth	Cinnamon	Coriander	Couscous
Cumin	Garlic	Ginger	Lamb
Lemon	Mint	Olive Oil	Onion
Potato	Prune	Saffron	Salt

Main dishes Chicken Chicken Broth Cilantro Garlic Olive oil Carrot Onion Potato Ginger Lemon Uncategorized Lamb Dinner

for flavor and categorization

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