Lamb Tagine With Honey, Prunes, Onions And Toasted

Recipe Ingredients

18		Pearl onions - blanched, peeled
2 tablespoons	30ml	Olive oil
4 lbs	1816g / 64oz	Lamb stew meat - cut 1" cubes
		= (or a whole 4 1/2-lb leg, cut
		Into 1" cubes, reserving bone)
1		Onion - finely diced (medium)
10		Spanish saffron threads
1 1/2 cups	355ml	Homemade or canned beef stock
2 tablespoons	30ml	Honey
1 teaspoon	5ml	Ground turmeric
1/2 teaspoon	2.5ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground mace
16		Pitted prunes - (abt 6 oz)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	46g / 1.6oz	Whole almonds - toasted

Recipe Instructions

In a small saucepan filled with boiling water, blanch the pearl onions for 1 minute. Drain and let cool. Peel the onions and set aside.

In a 4-quart or larger pressure cooker, heat the olive oil over medium-high heat. Brown the meat in batches on all sides. Avoid overcrowding the meat or it will not brown properly. Transfer the meat to a platter.

Add the diced onions to the pan and cook, stirring occasionally, until softened.

Meanwhile, grind the saffron in a mortar and pestle (or rub it between your finger) and add it to the beef stock.

Return the meat to the pot. Stir in the saffron mixture along with any bones. Stir in the honey, turmeric, cinnamon, mace, and prunes.

Cover the cooker and bring pressure to the second red ring (15 pounds pressure) over high heat. Adjust heat downward to maintain the pressure at the second red ring and cook 15 minutes.

Open the pressure cooker using fingertip Release Method and add the onions. Stir well.

Cover again and bring pressure up to the second red ring. Adjust heat downward to maintain the pressure at the second red ring and cook 5 minutes more. Use Natural Release Method.

Meanwhile, in a non-stick frypan, toast the almonds until golden. Set aside.

Remove the cover from the pressure cooker and strain off all fat. (A good way to do this is to pour off all the liquid into a fat skimmer and pour off all the juice, leaving the fat. Discard the fat.)

Use the non-stick pan you have used to toast the almonds to reduce the sauce until slightly thicker. (The wider pan quickens this process.) Taste and add salt and pepper as needed.

Return the sauce to the pot and sprinkle the stew with the almonds. Serve with couscous or rice in shallow bowls.

This recipe yields 6 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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