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Tagine with Lamb
From Dorothy McNett's recipes at www.dorothymcnett.com. You can easily substitute chicken for the lamb. It is the spices that make it taste so special. A Dutch oven or heavy bottomed saute pan could be used instead of a tagine, but then you would have to transfer it to a serving bowl whereas the tagine makes a beautiful presentation to place in the middle of the table.
2 pounds lamb shoulder or leg
Cut the lamb into evenly sized pieces. Heat the olive oil in the bottom of the tagine or Dutch oven until hot but not smoking. Add the meat pieces, onion, garlic, cinnamon, paprika, sesame seeds, ginger, saffron, cumin, snipped parsley, salt and pepper. Cook and stir until the meat is nicely browned. Add water and prunes. Cover. Cook on medium low heat about 1 1/2 hours. The meat should be so tender it just falls apart! In meantime, place the whole almonds in a glass measuring cup and sprinkle with the olive oil. Microwave on high 1 minute. Stir and microwave another 1-2 minutes or until almonds are hot and fragrant and starting to brown. (Or, do this in a skillet over medium heat, stirring until browned.) When meat is done and the sauce has reduced nicely, adjust seasonings if needed. Leaving the mixture in the tagine, garnish with the almonds, eggs cut in half, parsley and cilantro. If fresh figs are available, slice and arrange.
Recipe created 2008-09-29.