In this recipe, a casserole dish stands in for the traditional tagine. Serve with couscous or an Israeli salad of tomato, cucumber, and sweet onion.
Recipe information
Total Time
2 1/4 hr
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
Step 2
Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
Step 3
Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.
Step 4
Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
Step 5
Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.
Step 6
Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
Step 7
Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
Step 8
Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.
