Host An Unforgettable Book Club

Book Selection, Ideas, Food for Thought,
and More!

Follow Buttery Books on Facebook
Follow Buttery Books on Twitter
Follow Buttery Books on RSS Feed



Print this post Print this post    Email This Post Email This Post


Lamb Tagine with Prunes and Almonds Recipe



Tagines are North African signature slow cooked stews known for their blend of warm and sweet flavors. They get their name from the distinctive clay pots in which they are traditionally braised at low temperatures. This recipe is cooked in a 5 quart heavy pot instead of a tagine pot.

This recipe was adapted from Epicurious.com.

Prep: 20 minutes | Cook: 2 1/2 hours | Serves: 6-8

Moroccan Tagine

Ingredients

  • 2 teaspoons ras el hanout
  • 2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon crumbled saffron threads
  • 3 cups water
  • 3 lb boneless lamb shoulder, cut into 1-inch cubes
  • 1 large onion, coarsely grated (1 cup)
  • 2 garlic cloves, finely chopped
  • 2 (3-inch) cinnamon sticks
  • 1/2 stick (1/4 cup) unsalted butter, cut into pieces
  • 1 1/4 cups pitted dried prunes
  • 1 1/4 cups whole blanched almonds
  • 1/2 cup honey
  • 1 teaspoon ground cinnamon

Instructions

  1. Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5 quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
  2. Stir in prunes, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
  3. Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

Our Recommendations:

Ras El Hanout Spice Saffron Threads



Copyright © 2018 ButteryBooks.com All Rights Reserved.

Looking for Related Information on this Buttery Books Post?

Try Google Search

Custom Search


Author:   Category: main dishes  Tags: , , ,  


Feel free to add your ideas, comments or book review below.

Comments: