Lamb Tagine With Prunes, Apricots, And Vegetables

Recipe Ingredients

2 lbs	908g / 32oz	Lamb shoulder chops, 1" thick
1 tablespoon	15ml	Vegetable oil - divided
1 tablespoon	15ml	Onion - chopped (large)
1 1/2 cups	355ml	Water
1		Saffron threads - crumbled
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 1/2 teaspoons	7.5ml	Carrots - cut 1/4"-thk rounds (large)
1 teaspoon	5ml	Sweet potato - peeled, and (small)
		Cut into 3/4" pieces
3/4 teaspoon	3.8ml	Ground ginger
1/8 teaspoon	0.6ml	Ground cinnamon
2/3 cup	157ml	Pitted prunes
1/2 cup	118ml	Dried apricots
1 cup	237ml	Yellow squash - cut 3/4" pieces (medium)
2 teaspoons	10ml	Honey - (optional)
		Freshly-grated nutmeg - to taste

Recipe Instructions

Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.

Heat 1/2 tablespoon of the 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 bones and transfer to plate.

Add remaining 1/2 tablespoon oil to the casserole and cook onion, stirring, until softened. Return meat and bones to pot. Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.

Transfer the lamb to a clean plate and add any meat from lamb bones, discarding bones. Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.

Add ginger, cinnamon, prunes, apricots, and squash, simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes. Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C01) - from the TV FOOD NETWORK

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