Re: [gardeners] OT Mom's Birthday

Ron Hay (
Fri, 09 Feb 2001 14:52:52 -0800

Hello, Mary-Anne,

If you are going to make a tajine, make one with lamb and prunes! It is
to die for!

1 Tbsp butter
1 Tbsp. olive oil1 small onion minced
2.5 lbs of lamb shoulder boned, cut into 1" cubes (I ask the Armenian
butcher to make it of leg of lamb)
Salt and freshly ground pepper to taste
1/2 tsp. of ground cinnamon
1/4 tsp. of saffron
1 c. water
1 lb. pitted prunes
1/2 c. dark raisins3 tbsp. sugar
1 3" pice of cinnamon
1 tbsp. rosewater
1/3 c. toasted sesame seeds
1/2 c. toasted almonds

Heat 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 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 srpinkle with the sesame
seeds and toasted almonds. Serve hot.

This, served over couscous is one of the very best things I have ever
put into my mouth!

This recipe is from: _The Africa Cookbook_ by Jessica B. Harris, Simon
and Schuster, N.Y. 1998. p. 249.