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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Paolo Villalobos
[email protected]This was my first time making lamb tagine and it was a success! The lamb was tender and the sauce was flavorful. I will definitely be making this again.
Eva Mathot
[email protected]This lamb tagine was a bit too spicy for my taste, but I still enjoyed it.
Waqasahmad Waqasahmad
[email protected]I love this lamb tagine! The combination of lamb, prunes, and apricots is divine.
Nayan Ray
[email protected]This is the perfect recipe for a special occasion. The lamb tagine is elegant and delicious.
Sadiya Farjana
[email protected]I'm not a big fan of lamb, but this tagine was actually really good. The meat was tender and the sauce was flavorful.
Lesego Ramahlaku
[email protected]This lamb tagine is a bit time-consuming to make, but it's worth it. The flavors are incredible.
Chukwuma Jennifer
[email protected]This is my go-to recipe for lamb tagine. It's always a hit with my family and friends.
Likhanyise Nonguzela
[email protected]I made this lamb tagine for a dinner party and it was a huge success! Everyone loved it. The lamb was cooked perfectly and the sauce was delicious. I highly recommend this recipe.
Al Myers
[email protected]The lamb tagine was a bit bland. I think it needed more spices.
Kelvin Mutinda
[email protected]This is the best lamb tagine recipe I've ever tried! The meat was so tender and the sauce was incredible. I will definitely be making this again and again.
Roshan Jimba
[email protected]The lamb tagine was a bit too sweet for my taste, but otherwise it was a good recipe. I'll try it again with less prunes next time.
Monica O
[email protected]This was my first time making lamb tagine and it turned out amazing! The instructions were clear and easy to follow, and the end result was a delicious and flavorful dish. I'll definitely be making this again.
Rida Zainab
[email protected]I've made this lamb tagine several times now and it's always a hit! The flavors are incredible and the meat is always so tender. I highly recommend this recipe.
Ahmed Tamem
[email protected]This lamb tagine was an absolute delight! The meat was fall-off-the-bone tender and the prunes added a lovely sweetness and depth of flavor. The sauce was rich and flavorful, and the couscous was the perfect accompaniment. I will definitely be making