Tagine Bil Kok

Name: Tagine Bil Kok
Ingredients: 2 tablespoons olive oil; 1 teaspoon ground turmeric; 1 teaspoon ground ginger; 2 pounds 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 cilantro sprigs, tied with cotton string; 1 cup pitted prunes; 2 tablespoons honey; 1 teaspoon ground cinnamon; 1/2 teaspoon pepper; salt to taste; 1 tablespoon unhulled sesame seeds, toasted

14 ingredients

1 steps

Ingredients

2 tablespoons olive oil
1 teaspoon ground turmeric
1 teaspoon ground ginger
2 pounds 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 cilantro sprigs, tied with cotton string
1 cup pitted prunes
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon pepper
salt to taste
1 tablespoon unhulled sesame seeds, toasted

Directions

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.", "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.", "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.", "<a name=\"note\"">Note:</a> To toast and crush saffron