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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lamb Tagine Recipe

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This recipe for Lamb Tagine is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 frozen pearl onions
2 Tbsp olive oil
2 lb lamb stew meat cut into 1 inch cubes
10 threads Spanish saffron
1/2 cups beef broth
1/3 cup honey
1 tsp tumeric
1/2 tsp ground cinnamon
1/2 tsp ground mace
1 cup (about 24) pitted prunes
1/2 cup chopped dried apricots
20 sprigs fresh cilantro, chopped
Directions:
Directions:
Preheat oven to 375º.

In a medium Dutch oven over medium high heat, working in batches, season the meat with salt and pepper and brown on all sides in the olive oil. Transfer browned meat to a bowl.

Add the diced onion to the pot and saute until softened, about 5 minutes.

Rub the saffron between your fingers, allowing the pieces to fall into the beef broth.

Return the meat to the pan with the onions and stir in the saffron beef broth. Add the honey, tumeric, cinnamon, mace, prunes, apricots, pearl onions and cilantro.

Cover pot tightly with foil and then the lid and bake until lamb is tender, about 1 hour. Remove the lid and return to oven if you feel the sauce needs further reducing.
Number Of Servings:
Number Of Servings:
6

 

 

 

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