food for thought

by michelle

lamb tagine with prunes and raisins

with one comment

Adapted by David from an Emeril Lagasse recipe, this tagine has a wonderful balance and depth of flavour.

lamb-tagine-with-prunes

Using lamb on the bone imparts much more flavour to this dish but you can also use diced boneless lamb. Heat some olive oil in a saucepan or tagine and brown approximately 1 kg (2 lbs) of lamb over high heat in batches, removing the browned meat to a plate. Return all the lamb to the pot and add 1½ cups diced onion and cook for 3 to 4 minutes. Add 3 cloves of minced garlic and cook for another minute. Add 1 cup of chicken stock, a pinch of crushed saffron and a bunch of coriander (cilantro) and bring to boil. Reduce to a simmer, cover and cook until the meat is tender. Meanwhile pour 1 cup of boiling water over 1 cup of pitted prunes and ½ a cup of golden raisins. Let them soften for 20 minutes then strain them and set aside. When the lamb is nearly tender add the fruit, ½ a thinly sliced onion, 2 tablespoons of honey, 1 teaspoon of ground cinnamon, ½ a teaspoon of freshly ground black pepper, and ¾ of a teaspoon of salt. Cook for a further 5-10 minutes. Garnish with coriander and serve with couscous and a fresh salad.

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Written by michelle picker

March 24, 2017 at 6:17 am

One Response

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  1. the sauce looks so rich and yummy !

    Anonymous

    March 27, 2017 at 8:23 pm


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