Ingredients
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
12
-
4
-
2
-
1/4
-
-
Directions
Lamb and Prune Tagine, I just love this kind of stew — the lamb and prunes make a wonderful combination (you could use apricots instead of the prunes if you prefer) and the slow cooking means the meat comes out tender everytime , I do love cooking with the Tagine – The aroma and flavor of this recipe is wonderful but it needed a bit of moisture – It was a bit dry – I would make it again but add 1/4 cup of white wine to allow more condensation The other thing I would do is mix all the spices in a zip lock then add the lamb and shake to coat before adding to the tagine I will make again with these two modifications There was no liquid specified in the recipe and I wondered about that but being new cooking Tagine style I let it go , I love this recipe used the amount of preserved lemon stated and didn’t add anything else, just served it over mashed garbanzo beans and it was a tart, savory yet sweet delight It was cooked in a foil-covered Pyrex pan, which worked out just fine I will definitely make this again Thanks Sackville!
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Steps
|
1
Done
|
Preheat the Oven to 300f or 150 Degrees C. |
|
2
Done
|
Put the Meat in a Tagine or Other Earthenware Casserole. |
|
3
Done
|
Add the Rest of the Ingredients and Put on the Lid. |
|
4
Done
|
Seal This Tightly With Foil, or a Flour and Water Paste, and Cook in the Very Low Oven For 2 1/2-3 Hours. |
|
5
Done
|
as a Variation, You Could Also Make a Soup by Adding Chickpeas, Chopped Onions, Carrots, Celery, Turnips and Plenty More Water. |
