Best Lamb Tagine With Prunes And Cinnamon Recipes

Lamb Tagine with Prunes image

Provided by Martha Stewart

Number Of Ingredients 14

3 pounds lamb shanks, sawed into 1-inch pieces
3 medium onions, 1 peeled and grated, 2 peeled and thickly sliced
1 tablespoon ras el hanout, plus more to taste
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon unsalted butter
Large pinch saffron
1 cinnamon stick
1 teaspoon olive oil
2 teaspoons sugar
1/2 cup canned crushed tomatoes
1 cup canned chickpeas
3 cups pumpkin or butternut squash chunks
3/4 cup pitted prunes, halved
Homemade Pita Bread, or lavash

Steps:

Coat lamb with grated onion, ras el hanout, and salt and pepper. Marinate in refrigerator for 30 minutes or up to 2 hours. Melt 1 tablespoon butter in a wide, heavy-bottomed pan. Add meat, and brown lightly on all sides. Add saffron, 3 cups water, and cinnamon stick; bring to a boil. Reduce heat to a simmer, and cook, covered, for 1 1/2 hours.
Let cool slightly, and remove shanks. Pull meat from bones, keeping pieces as large as possible; discard fat, gristle, and bones. Season with salt and pepper. Skim fat from liquid, or refrigerate overnight, and remove fat. Refrigerate meat.
In a medium saute pan, heat 1 teaspoon butter and 1 teaspoon oil. Add sliced onions, and sprinkle with sugar, and salt and pepper to taste. Cook over medium-high heat for 15 minutes, tossing or stirring only when brown. Turn heat to low, and cook until onions are very soft and brown, about 20 more minutes.
Add tomatoes and cooking liquid from the lamb, and bring to a boil. Add meat, chickpeas, and pumpkin or squash, and simmer, covered, for 15 minutes. Remove lid, stir in prunes, and simmer until thick, about 15 to 20 more minutes. Adjust seasonings to taste. Serve immediately with harissa sauce and lavash or pita bread.

Lamb Tagine with Prunes and Cinnamon image

Provided by Bahija Lafridi

Yield Makes 6 servings

Number Of Ingredients 14

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

Steps:

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.