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ALL RECIPES

Lamb Tagine

  • Pair with Zinfandel
Primary Ingredients

2 lb lamb stew meat, 1 inch cubes

1 tablespoon vegetable oil 1

large onion, chopped

1.5 cups water

1 pinch saffron threads, crumbled

3/4  teaspoon salt

1/4  teaspoon black pepper

1/2 butternut squash, cut into 1/2 inch cubes

3/4 teaspoon ground ginger

1/4 teaspoon cinnamon

2/3 cup golden raisins

1/2 cup dried apricots, course chopped

2 teaspoons honey 

Primary Technique
  1. Heat the oil in a large saucepot with a tight-fitting lid over moderately high heat until hot but not smoking.
  2. Season the meat well with salt and pepper and brown the meat on all sides.
  3. Add onions and cook, stirring, until softened. Stir in water, saffron, salt, and pepper, and bring to a boil.
  4. Reduce heat, cover, and simmer. Stir occasionally until lamb is tender, about 1 hour.
  5. Add remaining ingredients, cover, and simmer until squash is tender about 10 minutes.
  6. It may be necessary to add more water but keep the sauce thick. 
stew
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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