Sufra Dayma: Lamb Tagine By Moushira Abdel-Malek Serves 6 Ingredients: 750 gms diced boneless lamb (lean, fat removed) 1 medium onion (finely chopped) 1 large potato (peeled + cut into 8) 2 medium carrots (peeled + cut into 4) 1 large firm pear (peeled + cut into 8) 1/2 cup prunes (pitted) 1 cup boiled chick peas (drained) 1/2 tsp of each: black pepper + allspice + cinnamon + nutmeg + coriander Salt to taste + 2 pods cardamom + 2 bay leaves Butter + oil Method: Boil potato and carrot in salted water only for 10 minutes. Remove and drain. In a large cooking pan, heat butter and oil. Add lamb, onion and seasoning. Cover and cook over very low heat until meat is half done. Add potato and carrot. If liquid is needed, add hot stock or water and bouillon. Add prunes and chick peas, ten minutes before meat is well done. Remove cardamom and bay leaves. Serve with rice or couscous. Happy Ramadan ...
