Tajine is a dish that is native to Morocco. The word tajine actually has two meanings. The first is the stew-like dish as shown in this recipe. The second is referring to clay/ceramic North African cookware. The bottom is a dish to cook and eat from, and the top is a cone that covers the dish.
- 4 pounds lamb shanks, or boneless lamb 2-inch cubes
- 1/4 cup olive oil
- 2 large onions, thinly sliced in a food processor
- 2 tablespoons sugar
- 2 pinches saffron
- 1 teaspoon turmeric
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground pepper
- 1 tablespoon ground cinnamon
- 1 1/2 cups Klein’s Naturals pitted prunes, packed
- 1 1/2 cups Klein’s Naturals dry apricots, packed
- 1 cup slivered almonds, toasted 15 minutes in a 300˚F degree oven
Put the meat in a large heavy pot with 2 quarts (8 cups) water and bring to a boil. 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. Add the onion mixture to the lamb, (just to be clear: add the onion mixture at the end of the 2 hours cooking), with the saffron, turmeric, ginger and ground pepper, and cook 45 more minutes. Add the 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 on a high flame until thickened, just 2-3 minutes, and pour over meat. Just before serving, sprinkle with the almonds.