Tagine Bil Kok, Moroccan

Total Time: 2 hrs 15 mins Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 2 lbs leg of lamb, trimmed of fat and cut into 2-inch chunks
• 2 onions
• 1 cup chicken broth
• 8 threads spanish saffron, toasted and crushed (see note for instructions)
• 15 fresh fresh cilantro stems, tied with cotton string
• 1 cup pitted prunes
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pepper
• salt
• 1 tablespoon unhulled sesame seeds, toasted

Recipe

• 1 in a small dutch oven or enameled casserole over medium-high heat, heat the olive oil and saute the turmeric, ginger, and lamb until the meat is well coated and lightly browned, 2 to 3 minutes. finely dice one of the onions. add it to the meat along with the broth, saffron, and cilantro. cover and reduce the heat to medium-low. cook until the meat is fork tender, 1 to 1 1/2 hours. discard the cilantro.
• 2 preheat the oven to 200 degrees f. with a slotted spoon, transfer the meat to an ovenproof dish and keep warm in the oven until ready to serve. bring the sauce in the casserole back to a simmer.
• 3 finely slice the remaining onion. add it, along with the prunes, honey, cinnamon, and pepper to the simmering sauce. season with salt. cook until the mixture thickens somewhat, 6 to 8 minutes. spoon the prune sauce over the meat and sprinkle the dish with the sesame seeds. serve with warm bread.
• 4 note: to toast and crush saffron, place threads in a small nonstick skillet and stir constantly over medium-high heat for 2 to 3 minutes. crush the threads between your fingers, or pound them in a mortar along with a pinch of salt before using.