Lamb Tagine

Name: Lamb Tagine
Yield: Serves 4 to 6
Ingredients: 2 pinches saffron; 3 1/2 cups water; 1 large onion, peeled and finely chopped (about 1 1/2 cups); 2 garlic cloves, peeled and finely chopped (1 tablespoon); 2 tablespoons minced peeled fresh ginger (from about a 2-inch section); 3 tablespoons sunflower or other neutral-tasting oil; Coarse salt; 1 dried bay leaf; 2 pieces (each 1 inch) cinnamon stick; Few pinches red pepper flakes; 2 1/2 pounds lamb stew meat, preferably bone-in lamb pieces from the neck or shoulder, cut into 2-to 3-inch pieces; 6 ounces dried apricots, preferably Turkish; Fresh flat-leaf parsley, coarsely chopped; 1/2 cup sliced almonds, toasted (optional); Harissa (optional)

January 26, 2012

This North African stew is named for the traditional dish it is cooked in. A tagine is a clay pot that consists of a shallow round base and a cone-shaped lid designed to allow all the moisture to flow back down into the base during cooking. The stews known as tagines are often thickened (and flavored) with dried fruits; the recipe here contains dried apricots, but prunes, raisins, and dates are also common. In France, tagines are often accompanied by couscous; while flatbread is more typical in Morocco. This is a nonbrowned stew, similar to the veal stew on page 205, though far simpler to prepare.

Recipe notes

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