Lamb Tagine with Prunes

Name: Lamb Tagine with Prunes
Yield: 4 servings
Ingredients: 2 tablespoons butter or extra virgin olive oil; 2 pounds boneless lamb shoulder, cut into roughly 1 1/2-inch chunks; Salt and black pepper to taste; 1 cup pitted prunes; 1/2 cup red wine, stock, or water; 1 large onion, chopped; 1 tablespoon minced garlic; 1 teaspoon peeled and minced fresh ginger; 1 tablespoon honey; Pinch of ground allspice; Pinch of cayenne, or to taste; 1/2 teaspoon ground cinnamon; 1 tablespoon fresh lemon juice, or to taste; 2 tablespoons lightly toasted sesame seeds (page 596) for garnish; Chopped fresh parsley or cilantro leaves for garnish

December 14, 2011

A sweet, smooth stew. When prunes cook for a long time, as do half of these, they break down and create a rich if chunky sauce. Reserving some is a nice way to add a different texture back to the dish. You can substitute apricots for the prunes, if you like.You can also add more dried fruit and some chunks of carrots to the mix as well. Other cuts of meat you can use here: boneless chicken thighs (which will cook more quickly), beef chuck or brisket (which will take a bit longer) Best served with plain Couscous (page 526).

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