Ode to the Tagine

My good friend, Lydia, introduced me to this Moroccan cooking vessel, which is used to create deliciously flavorful dishes like Lamb Tagine. My recipe may not be perfectly authentic, but I assure you it is good.

I use whatever cut of lamb I can find - usually shoulder meat. This dish also works well with chicken (use pieces with skin). For a good sized meal for four you should use about 2.5 pounds of meat. Cut it into bite sized pieces.

Next slice two medium sized onions. Cut one medium sized boiling potato into reasonable pieces (again think bite sized). Add a carrot too if you have one on hand.

Pat the meat dry with a paper towel. In a cooking vessel (preferably a tagine, but a dutch oven will do just fine) over high heat quickly sear the meat on both sides.

Reduce heat.

Add onion and potato. Add water (or use broth if you prefer) just until level with the meat and onions. Add 1 teaspoon each: cinnamon, ginger, tumeric. Also add a couple cinnamon sticks.

Meanwhile, if you have saffron on hand, toast it in a dry pan for 15-30 seconds then crumble into about a tablespoon of dry white wine. Add to the meat mixture.

Cover and reduce heat to very low and let cook for 1.5-2 hours. While that's cooking, chop 1 cup pitted prunes and 1 cup dried apricots. Set aside 2 tablespoons honey and two finely chopped garlic cloves. In a dry pan toast sesame seeds (usually takes a couple of minutes - they should change color to a golden brown).

When the meat has cooked for 1.5 hours test it for tenderness - should be very tender. If you are happy with the tenderness add the prunes, apricots, and honey. If you want it more tenderness (who doesn't?) cook a little longer. Mix over low heat until mixture thickens. At the very end add garlic and sesame seeds.

This Moroccan 'stew' is great with a crusty bread, naan, or couscous and red wine (of course)!

Enjoy!