In a large enameled cast iron French oven or tagine, heat half of the oil over medium high heat.
2
Brown the lamb in batches. Remove from the pan and set aside.
3
Add remaining oil to pan and add the onions, cook until starting to soften.
4
Add the garlic and ginger and cook a further minute.
5
Stir in the saffron, cinnamon sticks, coriander and tomatoes.
6
Return the meat to the pan along with the water or chicken stock. Cover and simmer gently for about an hour. (You can also put in a 325 F. oven).
7
Remove cinnamon sticks. Stir in the prunes and apricots and orange peel and cook a further 45 minutes. Stir in the honey. Season to taste with salt and pepper.
8
Sprinkle with cilantro and almonds. I like to serve it over couscous.
In a large enameled cast iron French oven or tagine, heat half of the oil over medium high heat.
2
Brown the lamb in batches. Remove from the pan and set aside.
3
Add remaining oil to pan and add the onions, cook until starting to soften.
4
Add the garlic and ginger and cook a further minute.
5
Stir in the saffron, cinnamon sticks, coriander and tomatoes.
6
Return the meat to the pan along with the water or chicken stock. Cover and simmer gently for about an hour. (You can also put in a 325 F. oven).
7
Remove cinnamon sticks. Stir in the prunes and apricots and orange peel and cook a further 45 minutes. Stir in the honey. Season to taste with salt and pepper.
8
Sprinkle with cilantro and almonds. I like to serve it over couscous.
Recent Comments