RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Lamb Tagine with Raisins and Onions - meat
This recipe is from "The Sephardic Table" by Pamela Grau Twena (288 pages, Houghton Mifflin); one selected by Betty Newman and published in the Jewish Bulletin of Northern California. She writes: "The Tagine, a specialty of North Africa, is a wonderfully spiced, aromatic stew slowly cooked to rich perfection." I poked through some of my books and found a definition of _tagine_ in "The World of Jewish Cooking," by Gil Marks. He writes that the word "refers both to a ceramic pot from the town of Tafarout, Morocco, that consists ofa shallow roundish dish with a cone[shaed lid, as well as any food cooked in the pot. This dish, served at many holiday meals, is usually preceded by a small phyllo appetizer or _pastilla_" Ruth Lamb Tagine with Raisins and Onions ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 6 1/2 cup vegetable oil 4 lbs. small onions, peeled, left whole 4 lbs. lamb shoulder, cut into 2-inch pieces 1/2 lb. dark raisins 1 tsp. each cinnamon, salt 1 tsp. turmeric or saffron threads About 3 cups chicken broth or water Heat oil in a Dutch oven over medium-high heat. Add onions and sauté for 5 minutes until browned on all sides. Add meat and sauté in batches to brown, about 10 to 20 minutes total. Add raisins, cinnamon, salt and turmeric or saffron. Add enough chicken broth or water to almost cover the meat, reduce heat to low and simmer for about 2 hours or more until meat is fully cooked and falls apart easily. Serve hot. October 9, 1998 www.jewishsf.com/jb/cook.htm Copyright Notice (c) 1998, San Francisco Jewish Community Publications Inc., dba Jewish Bulletin of Northern California.
