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Lamb and Dried Fruit Tagine
1 tb Olive oil
1 1/2 lb Well-trimmed boneless lamb shoulder; cut into 1- 1/2" chunks
1 1/2 c Sliced onion
3 c Chicken broth
2 ts Minced garlic
1 1/2 ts Ground cumin
1 1/2 ts Coriander
1 1/2 ts Ginger
1/2 ts Cayenne pepper
1/2 ts Salt
1 Cinnamon stick
1/4 ts Saffron threads; optional
2 md Yukon Gold potatoes; peeled, cut into 1" chunks
2 lg Carrots; peeled, cut into 2 x 1/2" sticks
12 Dried apricots
12 Pitted prunes
2 tb Fresh lemon juice
Chopped cilantro or mint
Toasted blanched almonds
In Dutch oven, in oil, brown lamb in batches, 5 minutes per batch. Remove with slotted spoon.
Add onion and 1/4 cup broth. Cover; cook stirring occasionally, 8 minutes, until softened. Add garlic, cumin, coriander, ginger, cayenne and salt; cook, stirring, 1 minute.
Return meat and it's juices to pot. Add remaining broth, the cinnamon and saffron; simmer, covered, 1- 1/4 hours. Add potatoes and carrots; simmer covered, 15 minutes. Add apricots and prunes; simmer, uncovered 10 minutes, until lamb is tender and liquid has thickened. Discard cinnamon.
Add honey and lemon juice. Serve with couscous and garnish, if desired.