0 0
Lamb Tagine With Dried Fruit

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 lbs cubed lamb
1 tablespoon vegetable oil
1 large onion, chopped
1 1/2 cups water
1 pinch saffron thread, crumbled
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 large carrots, cut into 1/4-inch-thick rounds
1 small sweet potato, peeled and cut into 3/4-inch pieces
3/4 teaspoon ground ginger
1/8 teaspoon cinnamon
2/3 cup pitted prune
1/2 cup dried apricot (preferably turkish)
1 medium yellow squash, cut into 3/4-inch pieces
2 teaspoons honey (optional)

Nutritional information

540.3
Calories
236 g
Calories From Fat
26.3 g
Total Fat
9.8 g
Saturated Fat
120 mg
Cholesterol
572.7 mg
Sodium
43.2 g
Carbs
6.1 g
Dietary Fiber
24.5 g
Sugars
34.8 g
Protein
413g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Lamb Tagine With Dried Fruit

Features:
    Cuisine:

    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..

    • 185 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    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.

    Avatar Of Kiana Blackburn

    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Chicken And Kiwi Salad
    previous
    Chicken And Kiwi Salad
    Pumpkin Pie Wontons
    next
    Pumpkin Pie Wontons
    Chicken And Kiwi Salad
    previous
    Chicken And Kiwi Salad
    Pumpkin Pie Wontons
    next
    Pumpkin Pie Wontons

    Add Your Comment

    one × three =