| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Moroccan |
Elf-mail, Mealplans, Meat, Stews |
2 |
Servings |
INGREDIENTS
| 2 |
|
Onions, peeled and sliced |
| 1 |
T |
Olive oil, light |
| 6 |
oz |
Lamb, cubed trimmed |
| 1 |
T |
Madeira |
| 1/2 |
t |
Ground cumin |
| 1/2 |
t |
Ground coriander |
| 1/2 |
t |
Grated gingerroot |
| 1/4 |
t |
Ground cinnamon, or more if |
|
|
desired |
| 1/2 |
t |
Ground black pepper |
| 1 1/2 |
c |
Cold water, or to cover |
| 1 |
t |
Honey |
| 1 |
|
Bosc pear, cored and |
|
|
sectioned then chopped |
|
|
into 1/2"-chunks peel |
|
|
left on |
| 1/4 |
c |
Golden seedless raisins OR |
|
|
sultanas |
| 2 |
T |
Slivered almonds, toasted |
|
|
Salt and pepper, to taste |
| 1 1/2 |
c |
Cooked rice, mixed with |
| 1 |
t |
Chopped fresh basil |
| 1 1/3 |
c |
Sliced carrots, steamed |
INSTRUCTIONS
STOVETOP: In a large saucepan gently fry the onion in the olive oil
until soft and sweet (20 mins). Add the meat to the pan and cook until
it changes color. Add the spices; stir until warmed and dry. Add the
wine and burn it off quickly. Then add cold tap water to just cover
the meat. Cover and simmer gently until the meat is tender, about 45
mins. Uncover. Add the pears to the meat together with the sultanas
and almonds (warmed briefly in a dry skillet). Simmer for another 10
to 15 minutes or until pears are tender but not too soft. Taste and
adjust salt and pepper. If the sauce appears too thin, thicken with
arrowroot or potato starch. Serve on rice with carrots to the side.
MAKES about 3 cups of a mildly spiced fruited stew. MENU PER SERVING:
600CAL, 17.2G fat (25.7% cff); 85.4G carb. TIPS: "Tagines are Moroccan
slow-cooked meat, fruit and vegetable dishes, which are almost
invariably made with mutton. Using lamb cuts down the cooking
time."--Ted "A Keeper! We served with a blend of rice: brown basmati
and long grain white with a little Black Japonica (Lundberg).--Pat
98-Jan SOURCES: Eat-lf Mailing List January 1998 >from KitPATh. Amyl
archive Oct 1993
http://www.cs.cmu.edu/~mjw/recipes/ethnic/morocco-tangine.html >from:
Ted.Taylor Recipe by: Hanneman (1998); Ethnic Recipe at amyl Posted
to MC-Recipe Digest V1 #998 by KitPATh <phannema@wizard.ucr.edu> on
Jan 08, 1998
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