Lamb Tagine with Prunes and Pumpkin
Main Dishes • Tajikistan
Description
Lamb Tagine with Prunes and Pumpkin
Ingredients
- Onion 3 heads
- Lamb 5 lbs
- Ras el Hanout 1 tablespoon
- Coarse Salt to taste
- Ground Black Pepper to taste
- Butter 1.25 tablespoons
- Saffron a pinch
- Cinnamon 1 piece
- Olive Oil 1 teaspoon
- Sugar 2 teaspoons
- Canned Tomatoes (Pelati) 5 oz
- Chickpea 1 cup
- Papaya flesh 3 cups
- Pitted Wild Apricots ¾ cup
- Pide bread to taste
Step-by-Step Guide
Step 1
Cut the meat into small pieces, place in a bowl, and mix with grated onion, ras el hanout, salt, and pepper. Refrigerate for 30 minutes to 2 hours.
Step 2
Melt 1 tablespoon of butter in the tagine. Add the meat and brown on all sides. Then add saffron, water, and the cinnamon stick, bringing to a boil. Reduce the heat and cook, covered, for about 1.5 hours until the meat is tender.
Step 3
Slightly cool the meat and remove the tendons and bones. Season with salt and pepper. Skim off excess fat from the sauce.
Step 4
In a saucepan, melt 1 tablespoon of butter with 1 teaspoon of olive oil. Add the chopped onion and sprinkle with sugar, salt, and pepper. Cook over medium heat for about 15 minutes until golden. Reduce to low heat and cook the onion until soft for another 20 minutes.
Step 5
Add the tomatoes to the tagine and bring to a boil. Then add the chickpeas, pumpkin, and cook over low heat, covered, for about 15 minutes.
Step 6
Remove the lid and add the halved prunes. Cook for another 20 minutes. Check the seasoning for salt and pepper.
Step 7
Serve with pita bread.
Step 8
Peel the onions. Slice 2 into thin half-rings and grate 1.
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