Dried Fruit Tajine:
Talk about a glowing example of how a just little work can lead to a glorious feast!
Such is the magic of Moroccan cooking. Stovetop Cooking is THE BEST!
You will make a sensation on Passover and all year-round with this treat!
Tajine is the name of the earthenware pot that gave its name to all dishes cooked in it.
But of course, no problem using a good heavy wide bottom stainless steel pot, for dried fruit tajine and all tajines.
In our native Moroccan cooking, there is no such thing as a side dish.
We give equal time for veggies and meat or fish—this is where our respect for veggies comes from. Vegetables cook, either alone or along with the fish or the chicken or the meat and various seasonings, according to their respective cooking times: This is what makes our cooking so flavorful and exciting, and makes us eat our vegetables without any begging or urging.
No need to buy expensive cuts of lamb for dried fruit Tajine:
There are plenty of very tender and decently priced cuts, such as shanks, or neck. If you start with bone-in parts, you will get a more complex more gelatinous sauce, but there are times where you might be cooking for a larger group and might not be able to accommodate the bones in your pot. In this case boned is fine too.
No problem making dried fruit tajine with beef.
- 4 pounds lamb shanks, or lamb or beef cubes
- 8 cups water
- ¼ cup olive oil
- 2 large onions, thinly sliced in a food processor
- 2 tablespoons sugar
- 2 pinches saffron
- 1 teaspoon turmeric
- 1 tablespoon grated ginger
- 3 sticks cinnamon
- 1 teaspoon ground pepper
- 1 tablespoon ground cinnamon
- 1 ½ cups pitted prunes, packed
- 1 ½ cups dry apricots, packed
- 1 cup slivered almonds, toasted 15 minutes in a 300 degree oven
Bring the meat and water to boil in a large heavy pot.
Reduce the flame to medium and cook, covered, 2 hours.
Meanwhile, heat the oil in a large skillet. Add the onions and cook, on a medium high flame, until dark brown. Add the sugar and cook 1 more minute.
After the meat has cooked 2 hours, add the fried onions, saffron, turmeric, ginger, cinnamon sticks and ground pepper, and cook 45 more minutes. Add the ground cinnamon and dry fruit, and cook 15 more minutes. Transfer the meat and fruit to a platter with a slotted spoon. If the liquid in the pot is too thin, reduce at high flame until thickened, and pour over meat. Just before serving, sprinkle the dried fruit tajine with the almonds.
Makes 8 servings