LAMB TAGINE WITH TART CHERRIES, GOLDEN RAISINS AND PRUNES

added by
1 hr 50 minutes
prep: 20 min
cook: 1 hr 30 min
4 servings
LAMB TAGINE WITH TART CHERRIES, GOLDEN RAISINS AND PRUNES
ingredients
all
12 Prunes
soft or soaked if dried
1/2 c Golden raisins
soft or soaked if dried
1/2 c Tart cherries
soft or soaked if dried
2 whole Red Onions
finely chopped
2 whole Cinnamon sticks
Garlic
2-3 cloves, minced and set aside for 10 min before use
3 T Cilantro
finely chopped, divided (2 T and 1 T for garnish)
2 T Ghee
(or 1 T olive oil)
2 T Toasted almonds
(blanching is optional)
Dark honey (runny)
1-2 T
Ginger
thumb-sized piece, peeled and chopped
Coriander seeds
1-2 tsp, toasted and crushed
Saffron
pinch
Sea salt
to taste
Pepper
to taste
water
to cover mixture
1 lb Lamb
boned, trimmed and cubed, (shoulder, leg or shanks)
cookware
  • Tagine (or large
This fragrant sweet and savory dish is not only beautiful when served Moroccan style, in a tagine, it is nutritious and delicious. The lamb provides a bounty of protein while the sweet flavors of the fruit and honey make the dish feel a little sinful. In truth, the all-natural tart cherries and prunes provide helpful fiber, as well as being anti-inflammatory. The cinnamon and ginger are also anti-inflammatory and increase metabolism. Garlic is great for stimulating detoxification of the liver as well as helping to prevent free-radicals when cut or smashed before use and set aside for approximately ten (10) minutes before cooking. Toasting the coriander can help increase it's antioxidant value. Although traditionally served with bread, when paired with quinoa, the protein content of this dish improves even more, while providing some carbohydrate and texture to mop up the delicious sauce that's produced during the sauté.
1
Toast coriander seeds in a small sauté pan for approximately two (2) minutes or until fragrant. Set aside.
2
Heat ghee over medium heat in a tagine or heavy-bottomed sauté pan.
3
Add the onions and garlic and sauté until they begin to color.
4
Stir in the ginger, saffron, cinnamon sticks and coriander seeds.
5
Toss in the lamb, making sure to thoroughly coat it in the onion and spices. Sauté for one (1) to two (2) minutes.
6
Pour in enough water to just cover the meat and bring all to a boil. Reduce the heat, cover the tagine or sauté pan and simmer for approximately one (1) hour or until meat is tender.
7
When meat is tender, add prunes, raisins, cherries and orange peel. Cover dish again and simmer further for approximately fifteen to twenty (15-20) minutes.
8
Stir in the honey, season with salt and pepper to taste, cover and simmer further for about ten (10) minutes. Make sure there is enough liquid in the pot, as the sauce should be syrupy and slightly carmelized, but not too dry. Add more water as needed.
9
Stir in 2 tablespoons of cilantro, reserving the remainder for garnish.
10
Serve in a tagine if possible.
source: Adapted from: "lamb tagine with prunes, apricots and honey," (lowercase letters as indicated in book), pg. 19, Ghillie Basan's cookbook, "TAGINES & COUSCOUS: Delicious recipes for Moroccan one-pot cooking."
notes
This recipe is delicious served with added chickpeas.
ALLERGENS: DAIRY (Ghee), NUTS
DIET DIRECTION: BUILDING