LAMB TANGINE w/PRUNES & CINNAMON

By BobD

Ingredients

• 6 SERVINGS
• The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.
• 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
• 2 1/2 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

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

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.

COOKS NOTE: Tagine can be cooked 1 day ahead and chilled (covered once cool). Reheat gently, thinning with water if needed.