Lamb Tagine with Prunes, Apricots, and Vegetables

Lamb Tagine with Prunes, Apricots, and Vegetables
Photo by Romulo Yanes

Ingredients

  • 1 ½ large carrots
  • medium yellow squash
  • 1 tablespoon vegetable oil
  • 1 large onion
  • Freshly grated nutmeg
  • 2 teaspoons honey
  • 1 ½ cups water
  • + 9 more ingredients
    • ½ cup dried apricots (preferably Turkish)
    • 2/3 cup pitted prunes
    • ¾ teaspoon ground ginger
    • 2 pounds 1-inch-thick lamb shoulder chops
    • 1 pinch saffron threads
    • 1 small sweet potato
    • 1/8 teaspoon cinnamon
    • ¼ teaspoon black pepper
    • ¾ teaspoon salt

Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces. Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bone...

View full recipe at Epicurious

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