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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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tagines have a sweet and savory flavor, and this one tastes wonderful with israeli couscous Ingredients:
2 tablespoons olive oil |
1 teaspoon turmeric |
1 teaspoon ground ginger |
2 lbs lamb, cut in cubes |
2 onions, 1 diced,1 sliced |
1 pinch saffron |
15 sprigs cilantro, tied |
1 cup chicken broth |
1 cup pitted prune |
1/2 cup dried apricot |
2 tablespoons honey |
1 teaspoon cinnamon |
1/2 teaspoon red pepper |
salt and pepper |
1 tablespoon toasted sesame seeds |
Directions:
1. in a dutch oven heat oil and saute tumeric, ginger and lamb until browned.
2. add diced onion, broth, saffron, cilantro, cover and simmer for 1 1/2 hours preheat oven to 200.
3. transfer meat with a slotted spoon to an ovenproof dish, keep warm in oven.
4. add prunes, apricots, sliced onions, honey, cinnamon and pepper to dutch oven, cook until thickened, about 8-10 minutes spoon sauce over lamb, garnish with sesame seeds.
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