Active Time

　　45 min

　　Total Time

　　2 1/4 hr

　　In this recipe, a casserole dish stands in for the traditional tagine. Serve with couscous or an Israeli salad of tomato, cucumber, and sweet onion.

　　

Ingredients

Makes 4 servings

　　2 lb (1-inch-thick) lamb shoulder chops

　　1 tablespoon vegetable oil

　　1 large onion, chopped

　　1 1/2 cups water

　　1 pinch saffron threads, crumbled

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1 1/2 large carrots, cut into 1/4-inch-thick rounds

　　1 small sweet potato, peeled and cut into 3/4-inch pieces

　　3/4 teaspoon ground ginger

　　1/8 teaspoon cinnamon

　　2/3 cup pitted prunes

　　1/2 cup dried apricots (preferably Turkish)

　　1 medium yellow squash, cut into 3/4-inch pieces

　　2 teaspoons honey (optional)

　　Freshly grated nutmeg

　　

Step 1

Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.

　　

Step 2

Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.

　　

Step 3

Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.

　　

Step 4

Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.

　　

Step 5

Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.

　　

Step 6

Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.

　　

Step 7

Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.

　　

Step 8

Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.