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Moroccan Lamb/Goat Tanjine with
Prunes, Apricots, and Golden Vegetables

Garry Vroegh


Some, can't handle the Heat of many of the Tropical Tastes But, still like a bit of the Exotic Fare.

Tangine is the name given to both the recipe and the dish it is cooked in. And they certainly range in a Wide array. If you don't have a Tangine, that is O.K. You can substitute that Old Dutch Pot, or even a Heavy Casserole works fine in American kitchens. This 'Stew' will be just faintly Sweet, but an extra drizzle of honey could be a Wonderful touch at serving time.

This has been a great Luncheon and Dinner Choice at some very Select Establishments here on the Gold Coast of the USA. From the quite Modest Joints to the Up Scale types. One even made more BUCKS..than the Price of a whole Barbados Blackbelly just this SIZE of Recipe.


1 1/2    Pound of Lamb/Kid, cut into cubes*
2        Tablespoons Oil
1        Large Onion, chopped
1 3/4    Cups of Water
1        Large 'PINCH' Saffron Threads, Crumbled
         (REAL Saffron is quite Expensive)
3/4      teaspoon Salt, Plus more to taste
1/4      teaspoon Freshly Ground Black Pepper, Plus
         more to taste
1 1/2    Large Carrots, peeled and 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 Ground Cinnamon
2/3      Cup Pited Prunes, cut in half (optional)
1/2      Cup Dried Apricots (preferably Turkish),
         cut in Half
1        Medium Yellow Squash, cut into 3/4 inch
2        teaspoons Honey, optional
1/4      Cup whole blanced almonds, optional


  • Cut Lamb/Kid from bones and Cube.
  • Heat 1 Tablespoon Oil in a Tangine, Dutch Pot, or
  • Heavy Casserole, with Tight Fitting Lid.
  • Brown the Meat in 2 batches, 3-5 minutes or until brown on all sides.
  • Transfer the meat to a dish when browned.
  • Add remaining 1 Tablespoon oil to pan.
  • Add Onions and saute 3-5 minutes until browned.
  • Return the meat to pan.
  • Stir in Water, saffron, 3/4 teaspoon salt and 1/4 teaspoon Pepper.
  • Bring to a Boil.
  • Reduce Heat and Simmer, covered, stirring occasionally 1 hour + (until the lamb/kid is tender).
  • Add carrots and sweet potatoes.
  • Simmer, covered 10 mintues until the vegetables are barely tender.
  • Add the Ginger, cinnamon, prunes, apricots, and squash, and simmer, covered 5-10 minutes.
  • Until the vegetable and fruits are tender.
  • Season to taste with Salt and Pepper.
  • Drizzle with 2 teaspoons honey, if using and mix.
  • Simmer an addtional 5 minutes.
  • Sprinkle with almonds, if using.
  • Pass honey at the table if anyone cares to add a touch more sweetness.
Makes 4 Servings.

*The MEAT and all the vegetables should be cut to about the SAME SIZE, about 3/4-inch cubes. Well, this was using the Barbados Blackbelly Sheep.. and making extremely LARGE profit margins. And, even was an Award winner at a Caribbean Cook Off. So, once again it just goes to SHOW....It is not how big it is it is just a Matter of TASTE..

NOTE: If you are using the Large Lamb/Goat Shoulder increase the meat to about 2 Pounds of Lamb/Goat Shoulder, as you will have to Trim more FAT.

Eye think your family, friends, guest, or customers will enjoy this Lamb/kid Tangine that will give them a bit of sweetness with thier Smiles.

Later from Gatorland.


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