Serves6
- Active time:15 min
- Start to finish:2 hr
ADAPTED FROM BAHIJA LAFRIDI,
JNANE TAMSNA, MARRAKECH, MOROCCO
May 2008
This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender. View more of our favorite recipes from this issue.
-
2 1/2
lb
boneless lamb shoulder, cut into 1 1/2-inch pieces
-
1
medium red onion, halved and thinly sliced
-
3
tablespoons
plus 1/4 cup olive oil, divided
-
3
(3-inch) cinnamon sticks
-
1
teaspoon
ground cinnamon
-
1
teaspoon
ground ginger
-
1
teaspoon
turmeric
-
1
pinch
saffron threads
-
1
tablespoon
white wine or water
-
About 2 1/2
cups
water
-
1/2
lb
prunes (about 2 cups)
-
3
tablespoons
mild honey
-
1
tablespoon
sesame seeds
-
1/2
cup
whole blanched almonds
-
Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot.
-
Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute. Add wine to pot, then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.
-
Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.
-
Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.
-
Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden. Drain on paper towels.
-
Serve tagine sprinkled with sesame seeds and almonds.
Cooks’ note: Tagine can be cooked 1 day ahead and chilled (covered once cool). Reheat gently, thinning with water if needed.
