Recipe - Lamb And Dried Fruit Tagine

1 tablespoon Olive oil
1 One half pound Welltrimmed boneless lamb
shoulder; cut into 1 1/2"
chunks
1 One half cup Sliced onion
3 cup Chicken broth
2 teaspoon Minced garlic
1 One half teaspoon Ground cumin
1 One half teaspoon Coriander
1 One half teaspoon Ginger
One half teaspoon Cayenne pepper
One half teaspoon Salt
1 Cinnamon stick
One fourth teaspoon Saffron threads; optional
2 md Yukon Gold potatoes; peeled,
cut into 1" chunks
2 lg Carrots; peeled, cut into 2
x 1/2" sticks
12 Dried apricots
12 Pitted prunes
2 tablespoon Fresh lemon juice
Garnish:; optional
Couscous
Chopped cilantro or mint
Toasted blanched almonds

1. In Dutch oven, in oil, brown lamb in batches, 5 minutes per batch.
Remove with slotted spoon.

2. Add onion and One fourth cup broth. Cover; cook stirring occasionally, 8
minutes, until softened. Add garlic, cumin, coriander, ginger, cayenne and
salt; cook, stirring, 1 minute.

3. Return meat and it's juices to pot. Add remaining broth, the cinnamon
and saffron; simmer, covered, 1 One fourth hours. Add potatoes and carrots;
simmer covered, 15 minutes. Add apricots and prunes; simmer, uncovered 10
minutes, until lamb is tender and liquid has thickened. Discard cinnamon.

4. Add honey and lemon juice. Serve with couscous and garnish, if desired.

McCall's Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes
by Gina Noonan and Frank P. Melodia

Recipe by: McCall's Magazine October 1998 p. 150

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Sep 22,
1998, converted by MM_Buster v2.0l.