Lamb Tagine with Prunes and Honey
Tagines originate from Morocco and are traditionally served with couscous. This version balances on sweet and savory flavors.
- 5 lbs boneless lamb stew meat, trimmed of fat and cut into 1-inch cubes
- 6 cups chicken stock or canned low-sodium chicken broth
- 1 large onion, cut into 1/2 inch dice
- 4 tsp freshly ground black pepper
- 2 large cloves garlic, minced
- 2 tsp ground ginger
- 1 tsp saffron threads
- coarse (kosher) salt, to taste
- 12 oz pitted prunes, coarsely chopped
- 2 Tbs honey
- 1 Tbs ground cinnamon
- 3 Tbs chopped fresh flat-leaf parsley leaves
- 1 tsp orange flower water
- Fresh lemon juice, to taste
- 3 Tbs sliced almonds, for garnish
- Place the lamb in a large stockpot along with the chicken stock, onion, pepper, garlic, ginger, saffron, and salt. Bring to a boil over high heat, then reduce the heat to low and simmer the lamb gently, uncovered, for 1 ˝ hours.
- Add the prunes, honey, and cinnamon to the tagine and stir. Continue cooking, uncovered, until the lamb is very tender, about 30 minutes more.
- When you're ready to serve, stir in the parsley, orange flower water, and lemon juice and remove the pot from the heat. Taste and adjust the seasonings. Transfer the tagine to a large, shallow serving bowl or platter and garnish with the sliced almonds to serve.
Calories from Fat 114 (29%)
(20%)Total Fat 13g
(20%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrate 28g
(12%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.