REC: Tagine of Lamb with Dates
On Tue 13 May 2008 05:39:41a, Janet Baraclough told us...
> The message 4>
> from Wayne Boatwright > contains these
> words:
>
>> 2 tablespoons olive oil
>> 3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch
>> pieces 1/2 teaspoon salt
>> 1/2 teaspoon freshly ground black pepper
>> 1 large yellow onion, coarsely chopped
>> 1/3 cup fresh Italian parsley, chopped
>> 1/4 cup fresh cilantro, chopped
>> 1 teaspoon cinnamon
>> 1 teaspoon ginger
>> 1/8 teaspoon crushed saffron threads
>> 2 cups vegetable broth
>> 8 ounces pitted dates, quartered
>> 2 tablespoons honey
>> 1 3/4 cups canned chick-peas, rinsed and drained
>> 2 oranges, peeled and cut into sections
>> 1/4 cup sliced almonds, toasted 1 1/2 cups couscous, prepared
>> according to package directions
>
>
>> Heat the olive oil in a heavy Dutch oven over medium-high heat. Season
>> the lamb with salt and pepper. In batches, add the lamb to the Dutch
>> oven, searing until just brown about 4 minutes per batch. Using a
>> slotted spoon, transfer each batch of lamb to a bowl. Add the onion to
>> the Dutch oven and sauté until tender about 4 minutes. Mix in the
>> parsley, cilantro, cinnamon, ginger, saffron and vegetable broth.
>> Return all of the lamb with its juices to the Dutch oven and bring to a
>> rolling simmer. Cover and reduce the heat to low, simmer until lamb is
>> tender, about 1 1/2 hours.
>
>> Add the dates, honey and chickpeas to the lamb mixture, stir to
>> incorporate. Simmer until heated through, about 15 minutes. Transfer to
>> a deep platter and garnish with orange sections and almonds. Serve atop
>> the couscous.
>
> Hey that smells good :-) Thanks W.
>
> Janet
>
You're welcome, Janet. We think it's very tasty.
--
Wayne Boatwright
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Tuesday, 05(V)/13(XIII)/08(MMVIII)
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