The Fox's Lamb Tagine with Sweet Potato, Prunes, Ginger and Honey
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Courtesy of Emmett and Lisa Fox, owners of Austin restaurants ASTI Trattoria and FINO Restaurant Patio & Bar
“We love this classic dish from North Africa because it’s a blend of intense flavors from that area, and a one-dish stew that lends itself to meat, fish or vegetables. Tagine also refers to the dish itself, which is a shallow earthenware dish with a unique conical lid designed to lock in the flavor and moisture.”
Easy
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PrintIngredients
For 4 Person(s)
Cream
- 2 tablespoons olive oil
- 2 tablespoons whole blanched almonds
- 2 red onions, finely chopped
- 4 garlic cloves, sliced
- 1 thumb-sized piece of ginger, peeled and sliced
- 1 pinches saffron
- 1 cinnamon stick
- 2 teaspoons coriander seeds, crushed
- 1 pounds boned lamb (shoulder or leg), cut into 1-inch cubes
- Salt and pepper, to taste
- 2 sweet potatoes, peeled and cut into 1-inch. cubes
- 12 pitted prunes, soaked in water for 30 minutes
- 3 strips orange zest
- 2 tablespoons honey
- Fresh cilantro for garnish
The Fox's Lamb Tagine with Sweet Potato, Prunes, Ginger and Honey Directions
- In the bottom of a tagine dish, a Dutch oven or another heavy-bottomed dish with a lid, heat the oil over medium heat. Add the almonds and sauté until slightly browned.
- Add the onions and garlic and cook until they begin to color. Add the ginger, saffron, cinnamon stick and coriander seeds. Cook 2 minutes, then add the lamb. Season with salt and pepper and cook 2 to 3 minutes.
- Add enough water to cover the meat and bring to just under a boil. Reduce heat to simmer, cover the dish and cook 45 minutes to 1 hour (can also be cooked in a 300° oven). When the meat is tender, add the sweet potatoes, prunes and orange zest.
- Make sure there is enough liquid in the bottom to ensure a syrupy sauce, adding water if necessary; do not let the bottom go dry. Cover and cook an additional 15 to 20 minutes, until the sweet potato is cooked through.
- Season with salt and pepper to taste, and add the honey. Take off of the heat and cover until ready to serve. Garnish with chopped cilantro. Serve with buttered couscous.
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