This is a tantalizing holiday entree as the gooey fruits and honey of this dish evoke the sweetness of a Happy New Year.
A tagine is a dish that is a native and staple of so many North African tables, specifically in the cuisines of Morocco, Tunisia and Algeria.
It looks like a chimney pot with a clay base . The pot is taken off and put aside and an aromatic stew of lamb, or beef, or chicken, or fish with chickpeas and vegetables appears: the stew may also be composed of only vegetables.
Tagine is a cooking method which for about an hour effectively steams and braises the meats and vegetables with spices at a relatively low temperature of 325 to 350 degrees so that they are tender, tasty and delectable.
If you cannot fine a tagine pot a roaster does the trick!
- 2 lbs boneless lamb shoulder,cubed
- 3 tbsp extra virgin olive oil
- 1 onion,chopped
- 1tsp coriander
- 1 tsp fresh ginger,grated(or may use one frozen cube)
- 1 tsp kosher salt
- 1/4 tsp coarse pepper
- 1/4 tsp saffron threads
- 1 cinnamon stick
- 1/2 lb dried apricots
- 1/2 lb dried prunes
- 1/4 c honey
- 1 TBSP toasted sesame seeds
- Preheat oven to 350 degrees
- In a large skillet over medium heat,heat oil, add lamb and brown on all sides. add onion and sauté 5 minutes.
- in an oven proof tagine ,casserole, or crock pot, combine lamb,onion,ginger,coriander,salt,pepper saffron and cinnamon stick.
- Barely cover with water and bake in oven with cover ajar for 45 minutes.
- Remove cover and continue cooking another 15 minutes.
- Remove cinnamon stick,add dried fruits and honey cook another 20 minutes.remove from oven sprinkle with sesame seeds!
- this recipe is best enjoyed over couscous or simple white rice!
Chicken cutlet cubed can be substituted for the lamb if desired!