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Tagine Bil Kok Moroccan
the centre de formation en restauration traditionnelle, a government-sponsored cooking school in rabat, is dedicated to preserving the art of traditional moroccan gastronomy. the students, all young women, go on to staff morocco's embassies and consulates around the world. this classic tagine recipe is part of the school's delectable curriculum. from: cooking at the kasbah by kitty morse
complex14 ingredients16 preparation steps
Ingredients
- olive oil
- ground turmeric
- ground ginger
- leg of lamb
- onions
- chicken broth
- saffron
- fresh cilantro stems
- pitted prunes
- honey
- ground cinnamon
- pepper
- salt
- sesame seeds
Preparation
- 1in 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
- 2finely dice one of the onions
- 3add it to the meat along with the broth , saffron , and cilantro
- 4cover and reduce the heat to medium-low
- 5cook until the meat is fork tender , 1 to 1 1 / 2 hours
- 6discard the cilantro
- 7preheat the oven to 200 degrees f
- 8with a slotted spoon , transfer the meat to an ovenproof dish and keep warm in the oven until ready to serve
- 9bring the sauce in the casserole back to a simmer
- 10finely slice the remaining onion
- 11add it , along with the prunes , honey , cinnamon , and pepper to the simmering sauce
- 12season with salt
- 13cook until the mixture thickens somewhat , 6 to 8 minutes
- 14spoon the prune sauce over the meat and sprinkle the dish with the sesame seeds
- 15serve with warm bread
- 16crush the threads between your fingers , or pound them in a mortar along with a pinch of salt before using