Roomie Night – Good Food, Even Better TV

April 24, 2008 at 9:26 pm (Napa Valley) ()

After a long day at work I came home to boys in my kitchen making treats for Bocce the next day.  Looks like dinner was going to be a family affair.  What are we having for dinner they asked…Lamb Tagine was my response.  So we got to work, and because the original recipe was going to take two hours and we were way too hungry for that, we cooked up this modified version which took a little over an hour.

Lamb Tagine with Prunes and Cinnamon
Gourmet Magazine, May 2008

2 1/2 #   Lamb stew meat
1             Red onion, thinly sliced
3             Cinnamon Sticks    
1 t          Ground Ginger
1 t          Turmeric
1            Pinch Saffron threads
1 T         Wine
About 2 1/2 C Water – (I used 1/2 wine, 1/2 water)
1/2 #     Prunes (cut in half)
3 T        Honey
1 T        Sesame Seeds

1.  Saute onions and lamb in 3 T Olive Oil.  Add all spices (except for Saffron).  Season with Salt and Pepper.
2.  While the onion and lamb mixture sautes toast saffron in dry, small skillet.  When fragrant add the 1 T of white wine and remove from heat.  Let stand one minute.  Add wine to onion and lamb mixture, and then add enough wine/water to cover lamb.  Gently simmer (partially covered), stirring occasionally for 45 minutes.
3.  Stire in prunes and honey and simmer until sauce has thickened (15-20 minutes).
4.  While tagine thickens toast sesame seeds in a dry, hot skillet until pale and golden in color.
5.  Serve Tagine sprinkled with Sesame Seeds and Couscous

And not only was the food delicious, but we enjoyed it with a bottle of Bond wine and reruns of The Tudors (the best show ever!)

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