Lamb Tagine with Prunes and Cinnamon

Lamb Tagine with Prunes and Cinnamon
Photo by Romulo Yanes

Ingredients

  • 1 pinch saffron threads
  • 3 3-inch cinnamon sticks
  • 1 medium red onion
  • 3 tablespoons mild honey
  • 2 ½ pounds boneless lamb shoulder
  • 7 tablespoons olive oil
  • ½ cup whole blanched almonds
  • + 7 more ingredients
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • ½ pound prunes
    • 1 teaspoon turmeric
    • 1 tablespoon sesame seeds
    • 1 tablespoon white wine or water
    • 2 ½ cups water

Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot. Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minut...

View full recipe at Epicurious

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