Lamb, Moroccan w/Prunes - meat

Posted by : Karen Selwyn

The recipe which follows is a typical Passover recipe from Morocco,
however you might want to consider using it for a Tu B'Shevat meal. 
Between the prunes, the sesame seeds, and the almonds it certainly seems
to qualify!

This particular version is an adaptation of Claudia Roden's recipe from
THE BOOK OF JEWISH FOOD.  I looked at the recipe in the book to see what
had been changed and the answer is the sweetening agent.  The original
recipe reads "1-3 tablespoons honey or sugar."  However, Roden
recommends against using the honey in the introduction in the book; she
thinks it is sweet enough with just prunes.

Karen Selwyn

*   *   *   *   *   *   *   *

Lamb With Prunes (Agneau Aux Pruneaux)

1 large onion, finely chopped 
2 garlic cloves, finely chopped 
4 tablespoons light vegetable oil 
2 pounds boned lamb shoulder, cubed and trimmed of excess fat 
Salt and pepper to taste 
1/2 teaspoon saffron powder 
1/2 to 1 teaspoon nutmeg 
1 pound pitted prunes 
2 teaspoons cinnamon 
1 tablespoon honey or brown sugar (optional) 
1 tablespoon sesame seeds 
1/2 cup blanched almonds or 1/2 cup coarsely chopped walnuts

Saute the onion in oil over very low heat 20-30 minutes until limp,
translucent and golden.  Add the garlic a few minutes before the onions
are expected to be done, and cook till soft. 

In a separate saute pan, brown the lamb cubes. Add salt, pepper,
saffron, ginger, and nutmeg. Cover with water, stir well, simmer for 1
1/2 hours, or until meat is very tende.  Add more water if stew becomes
too dry.  

Add prunes and cinnamon.  If desired, add honey or sugar.  Grind in
plenty of black pepper to mitigate sweetness. 

Simmer 15 to 20 minutes longer until sauce is reduced. 

Toast sesame seeds and almonds or walnuts very slightly in a dry pan.
Serve lamb hot, sprinkled with sesame seeds, almonds or walnuts. 

Serves 6.

                 Claudia Roden

Current Source: "Food: Telling the Story of Passover"
                 Beverly Leavitt
                 [Pittsburg] TRIBUNE-REVIEW 

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