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  • Writer's pictureSarah Rose Valger

Steve Ruimy's Lamb Tagine

Updated: Sep 3, 2020

Tagine is a traditional Moroccan clay dish, often used to cook meat, fish, or vegetables. When meeting Steve, he told me of the great importance of the tagine (especially as the centerpiece of many Jewish holidays in Morocco). The recipe while intimidating to the eye, is actually rather easy to execute-it just takes extreme care and precision!


 

THE RECIPE:

STEP ONE: Dip the almonds in water, remove the skin and cook them in a pan with oil for 10-min. After they are done cooking, put them on a paper towel to absorb the excess of oil-leave them on the side.


STEP TWO: Soak the dried raisins in a bowl of water and add 1 tsp of orange blossom.


STEP THREE: In another pan, cook the meat by itself at medium heat (in hot oil) 30-min.


STEP FOUR: In a 3rd pan, cook the thinly sliced onions on medium-heat until they are brown, add the raisins to the pan and cook for another 20-min on low heat.


STEP FIVE: After the onions and raisins are done cooking, add the meat on top of them and add salt, pepper, 1 tsp of sugar, 1 cinnamon stick, a pinch of saffron. Leave 30-min on low heat to simmer.


STEP SIX: Take the prunes and stuff them with walnuts. Next, take a bowl with water, pour 2 tbsp of sugar and dip the stuffed prunes in the bowl. Let them sit in the bowl for 5-min.


STEP SEVEN: In a 4th pan, pour the entire prune bowl (with the sugar water). Cook on low heat for 20-min. After 20-min, add the dried apricots to the mix and let them cook for another 10-min.


STEP EIGHT: When all of this is done, take a big plate (or tagine) and dress it first with the meat, then the apricots and prunes. Add the onions and raisins. Decorate with the almonds. Serve hot.




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