Ingredients
-
2
-
1
-
1
-
1 1/2
-
1
-
3/4
-
1/4
-
1 1/2
-
1
-
3/4
-
1/8
-
2/3
-
1/2
-
1
-
2
Directions
Lamb Tagine With Dried Fruit, Another family favourite from Epicurious Good enough to serve to company as well I often make a meat version and a vegetarian version using the same spices and methods utilizing pumpkin, sweet potatoes, zucchinis etc etc , Another family favourite from Epicurious Good enough to serve to company as well I often make a meat version and a vegetarian version using the same spices and methods utilizing pumpkin, sweet potatoes, zucchinis etc etc
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Steps
|
1
Done
|
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. |
|
2
Done
|
Brown Meat on All Sides in 2 Batches, Transferring to a Plate as Browned. |
|
3
Done
|
Add Remaining 1/2 Tablespoon Oil to Tagine and Cook Onion, Stirring, Until Softened. Return Meat and Bones to Pot. |
|
4
Done
|
Stir in Water, Saffron, Salt, and Pepper and Bring to a Boil. |
|
5
Done
|
Reduce Heat and Simmer Mixture, Covered, Stirring Occasionally, Until Lamb Is Tender, About 1 1/4 Hours. |
|
6
Done
|
Transfer Lamb to a Clean Plate, and Add Carrots and Sweet Potato to Pot, Then Simmer, Covered, Stirring Occasionally, Until Vegetables Are Barely Tender, About 10 Minutes. |
|
7
Done
|
Add Ginger, Cinnamon, Prunes, Apricots, and Squash, Then Simmer, Covered, Stirring Occasionally, Until Vegetables and Fruits Are Tender, About 5 Minutes. |
|
8
Done
|
Return Lamb to Stew and Add Honey. Season With Salt, Pepper, and Nutmeg and Simmer, Uncovered, Stirring Occasionally, 5 Minutes. |
