This is one of those great Sunday meals. The aromas will tantalize you as this dish simmers either on the stovetop or in the oven.
Yields6 ServingsCook Time1 hr 45 minsTotal Time2 hrs 5 mins
4tbspextra virgin olive oil
2lbscubed lamb shoulder
1large cooking onion diced
3cloves garlic minced
1tbspminced ginger
½tspsaffron
2cinnamon sticks
2tspcoriander seeds, toasted and crushed
114 oz. can diced tomatoes
1 ½cupswater or chicken stock
6pitted prunes, chopped
6dried apricots, chopped
4strips orange peel
1tbsphoney
chopped cilantro for garnish
toasted sliced almonds for garnish
1
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.
