Saturday, April 23, 2011

Tangine Type Lamb

I ran across the following recipe that reminded me of a quick meal Judi Haire fixed me for lunch one day when we were working together.

She fixed ours within 20 minutes, and the one below takes almost two hours. She told me hers was a Mideast recipe, the one below an adaptation from Morocco. Hers was absolutely delicious, and the Tagine Lamb sounds as good, so it is saved here.

Judi didn't say much about measurements -- I do know she used part of an onion, a crushed clove of garlic and two lamb chops cut into bite-sized pieces and lightly coated with flour.  She browned that quickly in oil, then she added a dash of red wine, water, some seasonings (salt and pepper for sure, could have been others) then the prunes and apricots. She served in bowls, with pita halves to dip. It was delicious!!

Remember, recipes should exist for our taste pleasure, so don't be concerned if you wish to change some of the flavors. So what if that means it's not 'authentic', tastey is what we're after.

Tagine Type Lamb

2.5 pounds boneless lamb shoulder, cut into bite sized pieces
1 medium sweet onion sliced halved
3 tablespoons oil (preferably oil)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon pepper
About 2 1/2 cups water
1 cup prunes
1 cup dried apricots
3 tablespoons honey
Optional (but tastey additions)
1 tablespoon toasted sesame seeds
1/2 cup whole almonds

Toss lamb, onion, oil, spices, in a large stew pot. Add enough water to just cover ingredients.  Simmer partially covered, stirring occasionally, 1 1/2 hours.

Stir in prunes/apricots and honey and simmer until meat is tender and sauce has thickened, which should take 15 minutes or a bit more. Suggested toppings are toasted sesame seeds and/or almonds.

By the way, you can find Tangine/Tajine cookers several places on the web.  Here's one from Wikipedia:

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