Makes 1-1/2 cups (375 mL)
Moroccan and Persian dishes favor fruited meats slowly cooked in clay tagines. The conical shape of the tagine lid keeps the dish very moist and renders the meat very tender. You can intensify the fruit flavor by using Fruit-Bottom Yogurt.
Serve with cooked rice or couscous.
1. In base of tagine, combine lamb, eggplant, onion, plums, apricots, applesauce, lemon juice and salt. Drizzle oil over top. Cover and bake in preheated oven for 1 to 1-1/2 hours or until lamb is tender. Let stand for 10 minutes with lid on. Stir in yogurt and serve immediately.
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This page created March 2011
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