Ingredients
-
4
-
4
-
1 1/2
-
1
-
1
-
1
-
3/4
-
2
-
2
-
1
-
1 1/4
-
1
-
2 - 4
-
1/3
-
Directions
Lamb Tagine With Apricots, Olives and Buttered Almonds, This was in the New York Times last week and I haven’t tried it yet, but it’s on my list , This was in the New York Times last week and I haven’t tried it yet, but it’s on my list
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Steps
|
1
Done
|
Preheat Oven to 325 Degrees. Trim Excess Fat Off Lamb. Put Meat in a Deep Dutch Oven or Cast-Iron Pot With the Garlic, Salt, Black Pepper, Paprika, Ginger and Cumin. Rub Spices and Garlic Evenly All Over Meat. |
|
2
Done
|
Thinly Slice Onions, Then Mince Enough of Them to Yield 1/2 Cup. Add Minced Onion to Pot With Lamb; Reserve Onion Slices. |
|
3
Done
|
Place Pot Over High Heat and Let Cook, Turning Meat on All Sides, Until Spices Release Their Scent, About 3 Minutes. You Need not Brown Meat. Add 3 Cups Water to Pot (it Should Come 3/4 of the Way Up Lamb), Along With Cinnamon and Saffron. Bring to a Simmer, Then Cover Pot and Transfer to Oven. Let Braise For 45 Minutes. |
|
4
Done
|
Turn Meat, Then Top With Onion Slices. Cover Pot and Braise For Another 45 Minutes to an Hour, or Until Lamb Is Very Tender. Use a Slotted Spoon to Transfer Meat to a Bowl, Leaving Broth and Onions in Pot. |
|
5
Done
|
Place Pot on Stove Over High Heat and Add 3/4 Cup Apricots and the Olives. Simmer Broth Until It Reduces by a Third and Thickens Slightly, About 10 Minutes. Return Lamb to Pot and Keep Warm Until Serving. (tagine Can Be Prepared 4 Days Ahead; Chill, Then Remove Fat and Reheat Before Serving.). |
|
6
Done
|
to Serve, Chop Remaining 1/2 Cup Apricot Slices. in a Small Skillet, Melt Butter. Add Almonds and Cook Until Well Browned and Toasted, About 2 Minutes. Put Couscous in a Serving Bowl and Top With Almonds and Butter and Chopped Apricots. Pile Tagine in Center of Couscous and Garnish With Herbs. |
