Tagine Bil Kok
Nutrition
Calories: 893 kcalCarbohydrates: 55 gProtein: 52 gFat: 69 gSaturated Fat: 34 gCholesterol: 164 mgSodium: 408 mgFiber: 16 gSugar: 37 gVitamin A: 135.25 IUCalcium: 132 mgIron: 18 mg
Ingredients
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 2 lbs leg of lamb trimmed of fat and cut into 2-inch chunks
- 2 whole onions
- 1 cup chicken broth
- 2 oz saffron thread 8 threads
- 15 sprigs cilantro tied with a string
- 1 cup pitted prunes
- 2 tbsp honey
- 1 tsp ground cinnamon
- 1/2 tsp pepper
- 1 pinch salt
- 1 tbsp unhulled sesame seeds toasted
Instructions
- In a small Dutch oven or enameled casserole over medium-high heat, heat the olive oil and sauté the turmeric, ginger, and lamb until the meat is well coated and lightly browned, 2 to 3 minutes. Finely dice one of the onions. Add it to the meat along with the broth, saffron, and cilantro. Cover and reduce the heat to medium-low. Cook until the meat is fork tender, 1 to 1-1/2 hours. Discard the cilantro.
- Preheat the oven to 200 degrees F. With a slotted spoon, transfer the meat to an ovenproof dish and keep warm in the oven until ready to serve. Bring the sauce in the casserole back to a simmer.
- Finely slice the remaining onion. Add it, along with the prunes, honey, cinnamon, and pepper to the simmering sauce. Season with salt. Cook until the mixture thickens somewhat, 6 to 8 minutes. Spoon the prune sauce over the meat and sprinkle the dish with the sesame seeds. Serve with warm bread.