Tagine of Lamb with Chestnuts

December 9, 2011

Ingredients

Preparation

Follow the recipe for Tagine of Lamb with Prunes and Almonds (page 111) until the meat is very tender and the liquid reduced to a thick sauce. But instead of prunes, add 14 ounces frozen and defrosted, or vacuum-packed, peeled chestnuts and cook for 10 minutes, or until the chestnuts are soft and heated through. You could add 1 tablespoon clear honey with the chestnuts, in which case, adjust the seasoning; you will need quite a bit of pepper to mitigate the sweetness. The sauce should be reduced and creamy. In this version, leave out the almonds and sesame seeds.

Arabesque

TagsMiddle Eastern Lamb Meat Chestnut Nut Main Dinner Ramadan Cookbooks

Recipe notes

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