Lamb Tagine With Dried Fruit

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 lbs cubed lamb
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 1/2 cups water
• 1 pinch saffron thread, crumbled
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 large carrots, cut into 1/4-inch-thick rounds
• 1 small sweet potato, peeled and cut into 3/4-inch pieces
• 3/4 teaspoon ground ginger
• 1/8 teaspoon cinnamon
• 2/3 cup pitted prune
• 1/2 cup dried apricot (preferably turkish)
• 1 medium yellow squash, cut into 3/4-inch pieces
• 2 teaspoons honey (optional)
• freshly grated nutmeg

Recipe

• 1 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.
• 2 brown meat on all sides in 2 batches, transferring to a plate as browned.
• 3 add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. return meat and bones to pot.
• 4 stir in water, saffron, salt, and pepper and bring to a boil.
• 5 reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
• 6 transfer lamb to a clean plate, and add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
• 7 add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
• 8 return lamb to stew and add honey. season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.