Growing up, lamb was our favorite treat. No need to get the expensive cuts: Lamb shanks or shoulder (alsocalled chuck) are reasonably priced and will do the job beautifully. The pairing of lamb with dried fruit and nuts simply can’t be beat, and the preparation is quite streamlined.
Lamb Tajine with Dried Fruit & Almonds
Servings
8 Servings
Ingredients
- 4 pounds lamb shanks or boneless lamb 2-inch cubes
- 1/4 cup olive oil
- 2 large onions thinly sliced in a food processor
- 2 tablespoons sugar
- 2 pinches saffron
- 1 teaspoon turmeric
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground pepper
- 1 tablespoon ground cinnamon
- 1 1/2 cups Klein’s Naturals pitted prunes packed
- 1 1/2 cups Klein’s Naturals dry apricots packed
- 1 cup Klein’s Naturals slivered almonds toasted 15 minutes in a 300˚F degree oven
Instructions
- Put the meat in a large heavy pot or tajine pot with 2 quarts (8 cups) water and bring to a boil. Reduce the flame to medium and cook, covered, 2 hours.
- Meanwhile, heat the oil in a large skillet. Add the onions and cook, on a medium high flame, until dark brown. Add the sugar and cook 1 more minute.
- Add the onion mixture to the lamb, (just to be clear: add the onion mixture at the end of the 2 hours cooking), with the saffron, turmeric, ginger and ground pepper, and cook 45 more minutes. Add the cinnamon and dry fruit, and cook 15 more minutes.
- Transfer the meat and fruit to a platter with a slotted spoon. If the liquid in the pot is too thin, reduce on a high flame until thickened, just 2-3 minutes, and pour over meat.
- Just before serving, sprinkle with the almonds.
I notice that three ingredients that I consider essential in a tagine are not included here, namely:
1. Rose Harissa paste
2. Pickled lemon
3. Fresh coriander (cilantro).
I’m not Jewish and just wondered if there was any religious reason behind this? Thanks!
(I think I’d also leave out the sugar here – quite enough in the dried fruit for me!).