Moroccan Tagine of Lamb

With Prunes and Honey (Sephardic)

Ingredients Directions
  • 1 pound pitted prunes
  • ¼ cup mild olive oil
  • 4 Tbs unsalted margerine
  • 4 pounds boneless lamb shoulder, trimmed well and cut into 1-inch cubes
  • 2 medium onions, chopped (about 2 cups)
  • 2 Tbs ground coriander
  • 1 tsp ground ginger
  • pinch of saffron
  • 2-3 cups lamb stock (made from lamb shanks and meat trimmings)
  • ¼ to ½ cup honey
  • salt and freshly-ground pepper to taste
  • 2-3 Tbs sesame seeds, toasted

Cover the prunes with warm water in a small bowl and let soak until needed.

Heat 2 Tbs oil and 2 Tbs margerine in a heavy sauté pan or skillet over high heat. Add as many lamb cubes as will fit without crowding and brown on all sides. Transfer to a deep casserole. Repeat with the remaining lamb cubes, adding oil and margerine to the pan as needed.

Heat the remaining 2 Tbs of oil and 2 Tbs of margerine in the same pan over medium heat. Add the onion and cook until translucent, about 10 minutes. Add the spices and cook 3 minutes.

Transfer the onion mixture to the caserole with the lamb and add enough stock or water to barely cover the meat. Bring to a boil, reduce the heat and simmer, covered, about 45 minutes. Drain the prunes and add to the meat.

Continue cooking until the lamb is very tender, about 20 minutes. Add the honey and salt and pepper to taste. Sprinkle with sesame seeds and serve with couscous.

Serves: 6-8

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 16-Nov-2001 16:27:35 EST