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Lamb Tajine with Prunes and Olives

Makes 4 Servings

Ingredients:
2 lb (1-inch-thick) lamb shoulder chops
1 tablespoon vegetable oil
1 large onion, chopped
1 1/2 cups water
1 pinch saffron threads, crumbled
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 large carrots, cut into 1/4-inch-thick rounds
3/4 teaspoon ground ginger
1/8 teaspoon cinnamon
2/3 cup pitted prunes
1/2 cup dried apricots (preferably Turkish)
1 medium yellow squash, cut into 3/4-inch pieces
1 large sweet potato, cut into 3/4-inch pieces
1 cup Mustapha’s green olives
2 teaspoons Ritrovo Selections Acacia Honey
Freshly grated nutmeg

Directions:

  1. Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
  2. Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to a plate.
  3. Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot. Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
  4. Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.
  5. Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
  6. Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally until vegetables and fruits are tender, about 5 minutes.
  7. Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer uncovered, stirring occasionally, 5 minutes.
  8. Serve over couscous, cooked according to package instructions.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

Aboutadmin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture.
Connect with me on Google+

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