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      RECIPE TITLE "Lamb Tajlne With Prunes (Morocco) - Tajine d'Agneau aux Pruneaux"
    recipe from Africa Cookbook Copyright © 1998 by Jessica B. Harris

    yieldsServes 6 to 8 time --- difficulty easy

    This tajine is reserved for special occasions like breaking the fast during Ramadan. It brings together the richness of lamb, the sweetness of prunes, and the tastes of cinnamon, saffron, and rosewater in a dense stew.

      RECIPE INGREDIENTS

    1 tablespoon butter
    1 tablespoon olive oil
    1 small onion, minced
    2 1/2 pounds boneless lamb shoulder, cut into 1-inch cubes
    Salt and freshly ground black pepper, to taste
    1/2 teaspoon ground cinnamon
    1/4 teaspoon saffron
    1 cup water
    1 pound pitted prunes
    1/2 cup dark raisins
    3 tablespoons sugar
    13-inch piece cinnamon stick
    1 tablespoon rosewater (see Note)
    1/3 cup toasted sesame seeds (see Note)
    1/2 cup toasted almonds (see Note)

    Africa Cookbook
    Africa Cookbook One-of-a kind culinary & cultural tour thru 200+ traditional & contemporary recipes from the whole of Africa.

      RECIPE METHOD

    Heat the butter and oil in a heavy saucepan. Add the onion, lamb, salt, pepper, cinnamon, and saffron. Cook for 5 minutes over medium heat, stirring so that the lamb is browned. Add the water and bring to a boil. Cover, lower the heat, and cook for 1 hour, or until the lamb is tender.

    While the lamb is cooking, soak the prunes and raisins in water to cover for 20 minutes. Transfer them with the soaking water to a small saucepan, add the sugar and cinnamon, and simmer for 10 minutes.

    When the meat is done, remove the cinnamon stick and add the prunes and raisins to the cooked lamb. Mound the dish in a tajine or on a serving platter, drizzle the rosewater on top, and sprinkle with the sesame seeds and toasted almonds. Serve hot.

    NOTE: See Glossary for almonds (page 49), rosewater (page 69), and sesame seeds (page 70), and see Mail-Order Sources (page 74) for all three.


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