INGREDIENTS:
1 Tbs. Olive oil plus a pat of butter
2 Tbs. Almonds, blanched
2 each Red onions, freshly chopped
2-3 cloves Garlic, finely chopped
1 piece Fresh Ginger, thumb-size, peeled and chopped
pinch Saffron threads
2 each Cinnamon sticks
1-2 tsp Coriander seeds, crushed
1 lb. Boned lamb, from the shoulder, leg or shanks, trimmed and cubed.
12 each Dried Prunes, pitted and soaked for 1 hour and drained
6 each Dried apricots, pitted and soaked for 1 hour and drained
3-4 strips Orange peel
1-2 Tbs Honey, dark and runny
Bunch Cilantro, finely chopped
tt Sea salt and black pepper, freshly ground
INSTRUCTIONS:
Heat the olive oil and butter in a tagine or heavy-based casserole dish, stir in the almonds and cook until they turn golden. Add the onions and garlic and saute until they begin to color. Stir in the ginger, saffron, cinnamon sticks and coriander seeds. Toss in the lamb, making sure it is coated in the onion and spices and saute for 1-2 minutes.
Pour in enough water to just cover the meat and bring it to a boil. Reduce the heat, cover the tagine or casserole and simmer for about 1 hour, until the meat is tender. Add the prunes, apricots, and orange peel, cover the tagine again, and simmer for a further 15-20 minutes. Stir in the honey, season with salt and pepper to taste, cover and simmer for a further 10 minutes. Make sure there is enough liquid in the pot, as you want the sauce to be syrupy and slightly caramelized, but not too dry–add a little more water if necessary.
Stir in some of the cilantro and reserve the rest to sprinkle over the top of the dish. Serve immediately with crusty bread.
Hellum's Kitchen 