Got that recipe from a book I'm using right now by Annabel Langbein,
"The Best of Annabel Langbein Food for Busy Lives". Great book, no bad
recipe yet - and I've tried a lot. This tajine is very easy and the
spice mixture is to die for. I'm aiming for easy recipes right now
because I broke my leg a month and a half ago, am still in a cast, and
I have to supervise my darling BF cooking - he hates cooking so he
wants me to tell him eveything step by step. I can't wash or fry or
stir stuff, but I can cut and peel, sitting at the kitchen table.

Easy lamb Tajine
Feeds 8

1.6 kg (approx 3.5 lbs) lamb meat, cut into chunks (I used leg of
lamb, shoulder would be OK too)
1 can of chickpeas, rinsed and drained
2 onions, minced
3 tsp ground cumin
1.5 tsp ground ginger
3 tsp ground coriander
1.5 tsp ground cinnamon
1.5 tsp dried oregano
Half a liter (1 pint) meat broth
2 tbsp oil
1.5 cup dried apricots

Mix all the spices and herbs, coat the meat chunks with that mixture.
Heat up the oil in a dutch oven, fry the seasoned meat in batches, set
aside. Fry the onion till golden, add meat, broth, chickpeas and
apricots. Bring to a simmer and cook slowly, covered, for at least 1
hour. Serve with harissa on the side, couscous and string beans.

Nathalie in Switzerland

Nathalie Chiva wrote:

> Got that recipe from a book I'm using right now by Annabel Langbein,
> "The Best of Annabel Langbein Food for Busy Lives". Great book, no bad
> recipe yet - and I've tried a lot. This tajine is very easy and the
> spice mixture is to die for. I'm aiming for easy recipes right now
> because I broke my leg a month and a half ago, am still in a cast, and
> I have to supervise my darling BF cooking - he hates cooking so he
> wants me to tell him eveything step by step. I can't wash or fry or
> stir stuff, but I can cut and peel, sitting at the kitchen table.
>
> Easy lamb Tajine
> Feeds 8
>
> 1.6 kg (approx 3.5 lbs) lamb meat, cut into chunks (I used leg of
> lamb, shoulder would be OK too)
> 1 can of chickpeas, rinsed and drained
> 2 onions, minced
> 3 tsp ground cumin
> 1.5 tsp ground ginger
> 3 tsp ground coriander
> 1.5 tsp ground cinnamon
> 1.5 tsp dried oregano
> Half a liter (1 pint) meat broth
> 2 tbsp oil
> 1.5 cup dried apricots
>
> Mix all the spices and herbs, coat the meat chunks with that mixture.
> Heat up the oil in a dutch oven, fry the seasoned meat in batches, set
> aside. Fry the onion till golden, add meat, broth, chickpeas and
> apricots. Bring to a simmer and cook slowly, covered, for at least 1
> hour. Serve with harissa on the side, couscous and string beans.
>
> Nathalie in Switzerland

That sounds yummy. Thanks. And sorry to hear about your leg,
Nathalie.

--
Jean B.

On Thu, 05 May 2005 19:34:41 -0400, "Jean B." > wrote:


>That sounds yummy. Thanks. And sorry to hear about your leg,
>Nathalie.

Thanks! There is hope at the end of the tunnel - next Tuesday the cast
will be off, and a month later I should be walking normally. Wish me
luck!

Nathalie in Switzerland

Nathalie Chiva wrote:

> Thanks! There is hope at the end of the tunnel - next Tuesday the cast
> will be off, and a month later I should be walking normally. Wish me
> luck!
>
> Nathalie in Switzerland

Oh, I do Nathalie.

--
Jean B.