Recipe for Lamb and Dried Fruit Tagine 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 tbl Olive oil
1/2 lb Well-trimmed boneless lamb shoulder, cut into 1- 1/2" chunks
1/2 cup Sliced onion
3 cup Chicken broth
2 tsp Minced garlic
1/2 tsp Ground cumin
1/2 tsp Coriander
1/2 tsp Ginger
1/2 tsp Cayenne pepper
1/2 tsp Salt
1 x Cinnamon stick
1/4 tsp Saffron threads, optional
2 med Yukon Gold potatoes, peeled, cut into 1" chunks
2 lrg Carrots, peeled, cut into 2 x 1/2" sticks
12 x Dried apricots
12 x Pitted prunes
2 tbl Fresh lemon juice
Garnish:, optional
Chopped cilantro or mint
Instructions:
Instructions: 1. In Dutch oven, in oil, brown lamb in batches, 5 minutes per batch.

Remove with slotted spoon.

2. Add onion and 1/4 cup broth. Cover; cook stirring occasionally, 8 minutes, until softened. Add garlic, cumin, coriander, ginger, cayenne and salt; cook, stirring, 1 minute.

3. Return meat and its juices to pot. Add remaining broth, the cinnamon and saffron; simmer, covered, 1- 1/4 hours. Add potatoes and carrots; simmer covered, 15 minutes. Add apricots and prunes; simmer, uncovered 10 minutes, until lamb is tender and liquid has thickened. Discard cinnamon.

4. Add honey and lemon juice. Serve with couscous and garnish, if desired.

by Gina Noonan and Frank P. Melodia

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