Tagine Of Lamb With Prunes

Serves: 4
Total Calories: 817


2 tablespoons olive oil
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 3/4 pounds lamb shoulder, or 3/4 pound leg of lamb trimmed of fat and cut into 2-inch cubes
2 onions, 1 finely diced, 1 finely sliced
1 cup low-sodium chicken broth
8 Spanish saffron, toasted and crushed (see NOTE1)
15 sprigs fresh cilantro, tied with cotton string
1 cup pitted prune
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground pepper
salt to taste
1/2 teaspoon unhulled sesame seeds, toasted (see NOTE2)
Crusty bread for serving


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.

Nutritional Facts:

Serves: 4
Total Calories: 817
Calories from Fat: 400

This Tagine Of Lamb With Prunes recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.