Total Calories: 817
1. In a small Dutch oven or enameled casserole over medium-high heat, heat the olive oil and sauté the turmeric, ginger, and lamb until the meat is well coated and lightly browned, 2 to 3 minutes. Add the diced onion to the meat along with the broth, saffron, and cilantro. Cover and reduce the heat to medium-low. Cook until the meat is fork tender, 1 to 1 1/2 hours.
2. Preheat the oven to 200°F. With a slotted spoon, transfer the meat to an ovenproof dish and keep warm in the oven until ready to serve. Discard the cilantro. Bring the sauce in the casserole back to a simmer.
3. Add the sliced onion, prunes, honey, cinnamon, and pepper to the simmering sauce. Season with salt. Cook until the mixture thickens somewhat, 6 to 8 minutes. Spoon the sauce over the meat and sprinkle the dish with the sesame seeds. Serve with warm bread.
NOTE1: Toasting saffron before use releases the precious spice’s essential oils. Put the threads in a small nonstick skillet and stir constantly over medium-high heat until fragrant, 2 or 3 minutes. Transfer immediately to a bowl and stir to stop the cooking. Crush the threads between your fingers, or pound them in a mortar with a pinch of salt before using.
NOTE2: To toast nuts, preheat the oven to 350°F. Spread the nuts on a sided baking sheet and toast, stirring once or twice, until fragrant and lightly browned, about 5 minutes for pine nuts or sesame seeds.
TO MAKE AHEAD: Let cool completely, cover, and keep in the refrigerator for up to 2 days. Freeze in airtight containers for up to 2 months.
TO REHEAT: If frozen, do not thaw. Reheat in a preheated 350°F oven until heated through.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Tagine Of Lamb With Prunes recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.
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