Ingredients
-
4
-
3
-
6
-
1/4
-
1/2
-
1/2
-
1/2
-
1/8
-
1 1/2
-
1
-
1 1/2
-
5
-
5
-
1
-
1/2
Directions
Lamb Tagine With Butternut Squash, Dried Apricots, and Almonds, A little taste of Morocco , A little taste of Morocco
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Steps
|
1
Done
|
Place a Large Soup Pot Over Medium-High Heat; Add 2 Tablespoons Vegetable Oil. |
|
2
Done
|
When Oil Begins to Smoke, Add Half the Lamb; Lightly Brown on All Sides, Regulating the Heat If the Meat Threatens to Burn. |
|
3
Done
|
Set Meat Aside in a Bowl; Repeat With Remaining Lamb. |
|
4
Done
|
Take the Pot from the Heat and Let It Cool Slightly. |
|
5
Done
|
Return It to Med-Low Heat; Add in 4 Tablespoons Butter; Let It Melt. |
|
6
Done
|
Add in the Saffron, Cinnamon, Black Pepper, Turmeric, Cayenne, Ginger, and Minced Yellow Onion, Scraping the Bottom of the Pot to Loosen Any Browned Bits. |
|
7
Done
|
Let the Mixture Cook Gently For 4 Minutes. |
|
8
Done
|
Add in the Cooked Lamb and Any Accumulated Juices, With 1 1/2 Teaspoon Salt; Stirring to Coat the Lamb With the Spice Mixture. |
|
9
Done
|
Stir in the Water; Increase Heat to High and Bring Just to a Simmer. |
|
10
Done
|
With Kitchen String, Tie Together 5 Coriander Springs and Add to the Pot. |
|
11
Done
|
Let Mixture Cook, Uncovered, at a Bare Simmer( the Bubbles Should Be Lazy) For 1 Hour 45 Minutes, Stirring Occasionally. |
|
12
Done
|
Add in the Sliced Sweet Onion and the Almonds; Simmer For 30 Minutes. |
|
13
Done
|
Taste the Tagine; Add Salt If Needed. |
|
14
Done
|
Remove the Coriander Bundle and Discard. |
|
15
Done
|
Turn Off the Heat and Allow the Tagine to Rest at Least 30 Minutes and Up to 2 Hours at Room Temperature. |
