| Lamb, Tagine | Meats |
|
24 pearl onions
3 tbsp. olive oil 3 lbs. lamb stew meat cut into 1" cubes, or 1/2+ leg of lamb cut into 1" cubes, bone reserved 1 1/2 med. onions, finely diced 15 threads Spanish saffron 2 1/4 cups homemade or low-salt canned beef stock 1/2 cup honey 1 1/2 tsp. ground turmeric |
3/4 tsp. ground cinnamon
1/8+ tsp. ground mace 1 1/2 cups pitted prunes( about 36) 30 sprigs fresh cilantro, chopped 1 tsp. salt 2 tsp. fresh ground pepper 3/8 cup whole almonds, toasted FINE COOKING MAY 1998 |
Heat oven to 375¼F. In a small saucepan filled with boiling water, blanch the pearl onions for 1 minute. Drain and let cool. Peel the onions and set aside.
In a dutch oven or oven-proof heavy-based pot, heat the oil over med.-high heat. Brown the meat in batches on all sides. Transfer the meat to a platter. Add the diced onion to the pot and cook, stirring occasionally, until softened, about 5 minutes.
Meanwhile, grind the saffron in a mortar and pestle and add to
beef stock. Return the meat to the pot. Stir in the saffron mix with the lamb along with any bones. Stir in the honey,turmeric, cinnamon, mace and prunes. Add the cilantro. Cover the pot tightly with alum. foil and then with a lid. Put the pot in the oven and
bake until lamb is tender, about 50 minutes. Add the pearl onions, cover and cook for another 5 minutes.
Meanwhile, in a small nonstick frypan, toast the almonds until golden. Set aside.
Remove the foil and lid. Carefully spoon off any grease. Add salt & pepper. return the pot to the oven and let the sauce reduce slightly, about 5 minutes.Sprinkle the Tagine(TAH-jin) with the toasted almonds. Serve on rimmed plates or in shallow bowls.
Serves 9.This dish is Moroccan.