I absolutely adore stews, especially exotic ones. I recently bought a book of Tagines, which are Moroccan stews made in a tagine, a special conical stewpot.
I finally bit the bullet and bought a tagine (the stewpot) from www.cooking.com. It's made by Staub, whoever they are, and is a French import. It's ceramic, and not all that stovetop friendly. I had to buy a heat diffuser at Bed, Bath & Beyond, to protect its delicate bottom. Nevertheless, I just tried my first tagine in it. OMG. Jeff says it's just about the best thing I've ever made. Wow! And yes, it was VERY tasty. Pretty calorific, but it's not like I'm going to eat it every day.
So herewith, is the first tagine I've made, for your consideration. You don't need a tagine pot to make it, but it sure helps.
Note: the nutritional info does not include the couscous, or a salad. You're on your own there.
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| Lamb Tagine with Dates, Almonds, and Pistachios |
| From "Tagine: Spicy Stews from Morocco," by Ghillie Basan |
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| 3 tbsp |
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olive oil |
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| 1 tbsp |
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butter |
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| 2 med |
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onions, finely chopped |
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| 1 tsp |
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ground ginger |
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| 2 tsp |
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ground turmeric |
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| 2 tsp |
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ground cinnamon |
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| 2.25 lbs |
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lean lamb loin, cubed |
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| 16 ea |
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dates, pitted |
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| 1 tbsp |
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honey |
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| 1 tbsp |
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olive oil |
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| 1 oz |
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blanched slivered almonds |
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| .5 oz |
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shelled pistachios |
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| 1 |
Heat the olive oil and butter in a tagine. Stir in the onions and saute until golden brown. (With the Staub tagine, this takes about half an hour.) |
| 2 |
Stir in the turmeric, ginger and cinnamon. Toss in the meat, making sure it is coated in the spice mixture. |
| 3 |
Pour in enough water to almost cover the meat, and bring to a boil. (I heated a Hot Shot cup, and that was just right.) Reduce heat, cover and simmer gently for 1.5 hours. |
| 4 |
Add the dates and the honey. Cover again and simmer for another 30 minutes or so. (I tacked on about 20 minutes.) Season with salt and lots of cracked pepper. |
| 5 |
Heat the olive oil in a small pan. Stir in the almonds and pistachios and cook until they begin to turn golden brown. Scatter the nuts over the lamb and dates and sprinkle with flatleaf parsley, if desired. |
| 6 |
Serve with buttery couscous (or that fixed with olive oil) and (per the cookbook)) a sharp, crunchy salad with preserved lemon to cut the sweetness. | |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. | |
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| Amount Per Serving |
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| Calories |
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676.31 |
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| Calories From Fat |
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292.65 |
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% Daily Value |
| Total Fat 33.19g |
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51% |
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| Saturated Fat 8.98g |
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44% |
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| Cholesterol 211.89mg |
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70% |
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| Sodium 121.43mg |
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5% |
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| Potassium 840.93mg |
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24% |
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| Carbohydrates 38.35g |
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12% |
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| Dietary Fiber 5.61g |
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22% |
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| Protein 57.88g |
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115% |
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| Vitamin A 148.19IU |
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2% |
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| Vitamin C 4.66mg |
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7% |
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| Calcium 97.90mg |
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9% |
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| Iron 6.47mg |
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35% |
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| Vitamin E 4.23IU |
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14% |
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| Thiamin 0.51mg |
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34% |
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| Riboflavin 0.99mg |
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58% |
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| Niacin 19.01mg |
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95% |
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| Vitamin B6 0.62mg |
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30% |
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| Folate 20.81µg |
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5% |
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| Vitamin B12 5.82µg |
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97% |
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| Pantothenic Acid 1.54mg |
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15% |
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| Phosphorus 607.69mg |
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60% |
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| Magnesium 93.48mg |
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23% |
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| Zinc 6.65mg |
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44% |
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Created using The Living Cookbook recipe management software. Visit www.livingcookbook.com for more great recipes. | |
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