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the appetizer:

The Yogurt Bible by Pat Crocker includes excerpts and recipes like Cooking with Yogurt; Chocolate Yogurt; Tzatziki; Fruit-Bottom Yogurt; and Lamb Tagine with Plums and Apricots.

Cookbook

Lamb Tagine

 

Lamb Tagine with
Plums and Apricots

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.

 
  • Preheat oven to 350 degrees F (180 degrees C)
  • Tagine or 12-cup (3 L) casserole dish with lid, lightly oiled
  • 12 oz boneless lamb leg or shoulder,
         cut into 1-inch (2.5 cm) cubes — 375 g
  • 1 small eggplant diced — 1
  • 1 cup coarsely chopped onion — 250 mL
  • 1/2 cup coarsely chopped pitted plums or prunes — 125 mL
  • 1/2 cup coarsely chopped fresh or dried apricots — 125 mL
  • 1/2 cup applesauce — 125 mL
  • 2 tbsp freshly squeezed lemon juice — 30 mL
  • 1/2 tsp salt — 2 mL
  • 2 tbsp olive oil — 30 mL
  • 1/2 cup plain or Fruit-Bottom Yogurt — 25 mL

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.

 
  • from:
    The Yogurt Bible
  • by Pat Crocker
  • Robert Rose 2010
  • 320 pages; Over 200 recipes; 24.95 US; 27.95 CAN; 16.95 UK
  • ISBN-10: 0778802558
  • ISBN-13: 978-0-7788-0255-6
  • Reprinted by permission.

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The Yogurt Bible

 
 
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This page created March 2011


 

 
 

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