Lamb Tajine With Prunes

.

¼ cup flour

1½ tsps. cinnamon

1½ tsps. ginger

1½ tsps. turmeric

1 tsp. paprika

½ tsp. coriander

½ tsp. salt

2 lbs. boneless leg of lamb, cubed

3 tbsps. olive oil, divided

2 cups thinly sliced onions

3 cloves garlic, crushed

3 cans (284-mL each) chicken broth

2 strips orange peel (1 by 3 in.)

1 cinnamon stick

1 bay leaf

¼ tsp. red pepper flakes

2 cups pitted prunes

2 tbsps. fresh lemon juice

1 tbsp. honey

.

Combine flour, cinnamon, ginger, turmeric, paprika, coriander and salt in a plastic bag. Add lamb to flour mixture and toss to coat. Reserve any remaining flour mixture in bag.

Heat 2 tbsps. oil in a Dutch oven. Add lamb in batches and brown on all sides. Transfer lamb to aplate; keep warm.

Add remaining 2 tbsps. oil to pan. Stir in onions, garlic and reserved flour mixture. Cook and stir for 2 minutes.

Add next 5 ingredients (broth through red pepper flakes); bring to a boil, scraping to loosen browned bits.

Return lamb to pan. Reduce heat; cover and simmer, stirring occasionally, for 1½ hours.

Stir in prunes, lemon juice and honey. Cover and simmer, stirring occasionally, for 30 minutes.

Remove and discard orange peel, bay leaf and cinnamon stick.

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