Moroccan lamb tagine with dates and prunes – طاجين خروف مع تمر وخوخ טאג’ין צלעות טלה

a delicious taste of the middle east

So my husband went meat shopping in Brooklyn at Pic n Pay on Avenue M, which he told me has the best meat.  He even spoke to the butcher personally, and he helped him pick the freshest cuts of meat. He got us lamb, and this was the first time I made lamb for us. To me Lamb is a festive meat. My mom makes it only on holidays so it was a treat to make it for a Shabbat meal. Of course I had to make it Moroccan style in the way of my heritage. The way I remember my mom making it. 😉 So I added dates in mine, she only makes hers with prunes.  It is my dream to one day travel to morocco and explore. And of course buy a couple of authentic tagines to bring back home. Well, this was a very delicious dish and easy to make.  Lamb doesnt need too much attention, so once you get it in the pot with all the ingredients, you can sit back and let it make itself. I hope you will try to make it too. With love, Tal 🙂

Moroccan Lamb Tagine with Dates and Prunes (Tajeen kharoof ma3 timer wa khok)

2 lamb chops
4 tbsp margarine or oil
1 big onion, chopped
1/2 tsp ground cinnamon
1/2 tsp ground ginger (i used finely chopped fresh ginger)

A few small pinches of allspice and of cinnamon

1 tsp chicken soup mix
salt and about 1 tsp black pepper
1-2 tbsp honey (put in 1 tbsp, taste, then add another if needed)
1/4 cups dates, pitted (about 3)

1/2 cup prunes, pitted (about 7)

3 garlic cloves, chopped
To garnish: 1/4 cup blanched almonds and/or tbsp sesame seeds (optional)

Directions

1. Trim any excess fat from the lamb. Heat 3 tbsp margarine or oil in a large pan, put in the meat and brown it lightly on both sides. Put in a small pinch of allspice and cinnamon over the meat. Take out the meat, put in the onions and prunes and cook, stirring, until they turn soft and begin to color. Stir in the cinnamon, chicken soup mix and ginger and return the meat to the pan. Season with pepper. Cover with water and simmer in a pot, covered, for 70-90 minutes, or until the meat is very tender, moving the pieces around occasionally. (The more you let it cook the softer the meat will be. At 90 minutes, the meat will be ‘fall off the bone’ goodness.)

2. In the last 20 minutes of cooking, stir in honey, another pinch of cinnamon and pepper.  (The honey is a necessary component of this recipe) Move the meat around so the honey and cinnamon is spread around. Add the dates. Cook uncovered until the sauce is reduced, turning the meat over as you wait.

3. Fry the almonds in a tablespoon of margarine, or toast in a non-stick pan, until lightly golden. Add as a garnish when plating the tagine.

Enjoy 🙂

2011

05/24

CATEGORY

main courses
Moroccan Dishes
Passover Recipes

TAGS

dates
kharoof
lamb
lamb tagine
middle eastern
moroccan
morocco
prunes
tagine
טאג'ין צלעות טלה
طاجين خروف مع تمر وخوخ

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