Lamb Tagine with Honey, Prunes, Onions & Toasted Almonds

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Serves six.

by Kitty Morse
from Fine Cooking
Issue 26
Last Edit Date: 7/20/2011 3:30:35 PM

I like to serve this tagine with couscous or chunks of warm, crusty bread.

more about:

16 pearl onions
2 Tbs. olive oil
2 lb. lamb stew meat cut into 1-inch cubes, or 1/2 leg of lamb cut into 1-inch cubes, bone reserved
1 medium onion, finely diced
10 threads Spanish saffron
1-1/2 cups homemade or low-salt canned beef stock or water
1/3 cup honey
1 tsp. ground turmeric
1/2 tsp. ground cinnamon
1/8 tsp. ground mace
1 cup (about 24) pitted prunes
20 sprigs fresh cilantro, chopped
1 tsp. salt
1-1/2 tsp. freshly ground black pepper
1/4 cup whole almonds, toasted

Heat the oven to 375°F. In a small saucepan filled with boiling water, blanch the pearl onions for 1 minute. Drain and let cool. Peel the onions and set aside.

In a medium Dutch oven or ovenproof heavy-based pot, heat the olive oil over medium-high heat. Brown the meat in batches on all sides. Transfer the meat to a platter. Add the diced onion to the pot and cook, stirring occasionally, until softened, about 5 minutes.

Meanwhile, grind the saffron in a mortar and pestle (or rub it between your fingers) and add it to the beef stock. Return the meat to the pot. Stir the saffron mixture into the pot with the lamb, along with any bones. Stir in the honey, turmeric, cinnamon, mace, and prunes. Add the cilantro. Cover the pot tightly with foil and then with a lid. Put the pot in the oven and bake until the lamb is tender, about 50 minutes. Add the pearl onions, cover, and cook for another 5 minutes.

Meanwhile, in a small nonstick frying pan, toast the almonds until golden. Set aside.

Remove the foil and lid. Carefully spoon off any grease. Add the salt and pepper. Return the pot, uncovered, to the oven, and let the sauce reduce slightly, about 5 minutes. Sprinkle the tagine with the toasted almonds. Serve on rimmed plates or in shallow bowls.

nutrition information (per serving):
Calories (kcal): 480; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 6; Protein (g): 41; Monounsaturated Fat (g): 10; Carbohydrates (g): 41; Polyunsaturated Fat (g): 2; Sodium (mg): 480; Cholesterol (mg): 125; Fiber (g): 4;

Photo: Mark Thomas

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by gheller, 1/13/2011We made this last winter for a ski weekend and it received rave reviews. The flavours are wonderful and we're making it again this weekend. Can't wait to try it again.

by doublesea, 2/7/2010I made this recipe last night and it was absolutely delicious! I did, however, substitute the beef broth with chicken stock. I used the "bite size" prunes (24) and it turned out to be one cup, which were perfect. I ended up using lamb shoulder steaks, which I cut into the 1 inch pieces myself. This also gave me several bones to use for the cooking process. This dish is sweet and savory, perfect for a chilly evening. I recommend everyone trying this very different and delicious recipe.

by gaius, 8/13/2009Oh, this was not a good one. To say this recipe has 'unusual flavors' is a putting it politely. Our family did not like this at all.

by fcLaur1e, 5/5/2009I've been making this recipe for years, my family loves it. We like a lot of different cuisines and aren't afraid of unusual combinations of tastes. The only thing I change in this recipe is that I swap out the pearl onions and use large onions quartered.

by kalyson, 4/1/2009Bizarre flavor. Too many prunes, for one thing. This recipe is barely edible.