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Title: Lamb Tagine w/Apricots and Prunes
Categories: Kosher, Lamb/mutton, Vegetables, Herbs, Fruits
Yield: 4 Servings

1 1/2 lb Lamb shoulder; trimmed,
- cubed, DO NOT use lamb leg
+=OR=+
1 1/2 lb Beef chuck; in 1" cubes
1 ts Dried, ground ginger
3/4 ts Cinnamon
1/2 ts Cumin
1/2 ts Coriander
1/2 Nutmeg nugget; fresh ground
- using a microplane
25 Grinds of the pepper mill
1 1/2 ts Kosher salt *
1/4 c +1 tb extra virgin olive oil
1 lg Yellow onion; coarse chopped
8 Dried apricots; coarse
- chopped
8 Pitted prunes; coarse chop'd
1 lg (or 2 sm) yams (the orange
- ones); in 1" rounds, then
- in half moons
3/4 c Chicken broth or water

* If using kosher meat, reduce salt to 3/4 teaspoon

Preheat oven to 350oF/175oC.

Add all of the spices (ginger, cinnamon, coriander,
nutmeg, pepper and salt) plus the 1/4 cup olive oil into a
bowl and mix in the meat to coat.

Heat a dutch oven or oven-safe pan (use one that has a
lid) over a medium-high flame. Add 1 tablespoon olive oil
and the onions and saute until translucent.

Add the meat and cook until browned (about 8 minutes).

Throw in the apricots, prunes and yams. Add broth or
water.

Cover with a piece of aluminum foil and then lid. Place in
oven for 1 1/2 - 2 hours, or until fork tender.

Skim off any fat. You can do this by letting it cool or
even placing the the dish in fridge overnight. This stew
is great the next day reheated.

By Elana Horwich; September 11, 2015

Yield: Serves 4

Recipe from: http://www.tabletmag.com

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