Lamb Tagine with Dried Fruit
Lamb, carrots and potato come together in this Moroccan tagine, fragrant with saffron and ginger and simmered on the stove.
2 hr 45 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 45 min · Cook 120 min · 165 min total
- medium
- 1
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
Brown meat on all sides in 2 batches, transferring to a plate as browned. Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.
- 3
Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
- 4
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.
- 5
Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
- 6
Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
