Post by goodcookin on Jan 21, 2010 9:11:04 GMT -5
Moroccan Lamb tagine with Figs and Apricots
(Tajine d'agneau aux figues et abricots)
2 pounds 4 ounces boned shoulder of lamb, cut into large chunks
1 large onion, peeled and diced
1 cinnamon stick, roughly broken
2 to 3 teaspoons ground black pepper
3 teaspoons ground ginger
1 teaspoon saffron
1 teaspoon ground cinnamon
1 teaspoon sweet paprika
1 tablespoons olive oil
2 tablespoons vegetable oil
Fruit Mixture:
9 ounces dried figs
5 1/2 ounces dried pitted apricots
1 teaspoon ground cinnamon
1 tablespoon super fine sugar
3 teaspoons orange-blossom water
3/4 to 1 cup water
Put all the meat dish ingredients into a wide, deep pan over medium heat, stir briefly, then almost cover with water. Cover with a lid, then simmer gently for 1 to 1 1/2 hours. Check the moisture level occasionally, adding more water if necessary.
Meanwhile, make the fruit mixture. Steam the figs and apricots for about 15 minutes until soft and moist. Put them in a saucepan and add the rest of the fruit mixture ingredients. Simmer over low heat for about 30 minutes. If the mixture gets too dry, add some cooking juice from the meat to moisten.
When the meat is cooked through, remove the lid and without removing the meat, simmer for about 10 minutes to reduce the sauce. Transfer the meat to a serving dish, spoon over the reduced sauce, then arrange the fruit mixture in it.
Serves 4 to 6.
(Tajine d'agneau aux figues et abricots)
2 pounds 4 ounces boned shoulder of lamb, cut into large chunks
1 large onion, peeled and diced
1 cinnamon stick, roughly broken
2 to 3 teaspoons ground black pepper
3 teaspoons ground ginger
1 teaspoon saffron
1 teaspoon ground cinnamon
1 teaspoon sweet paprika
1 tablespoons olive oil
2 tablespoons vegetable oil
Fruit Mixture:
9 ounces dried figs
5 1/2 ounces dried pitted apricots
1 teaspoon ground cinnamon
1 tablespoon super fine sugar
3 teaspoons orange-blossom water
3/4 to 1 cup water
Put all the meat dish ingredients into a wide, deep pan over medium heat, stir briefly, then almost cover with water. Cover with a lid, then simmer gently for 1 to 1 1/2 hours. Check the moisture level occasionally, adding more water if necessary.
Meanwhile, make the fruit mixture. Steam the figs and apricots for about 15 minutes until soft and moist. Put them in a saucepan and add the rest of the fruit mixture ingredients. Simmer over low heat for about 30 minutes. If the mixture gets too dry, add some cooking juice from the meat to moisten.
When the meat is cooked through, remove the lid and without removing the meat, simmer for about 10 minutes to reduce the sauce. Transfer the meat to a serving dish, spoon over the reduced sauce, then arrange the fruit mixture in it.
Serves 4 to 6.