No special cooking vessel required for this tagine recipe. Here lamb and gluten-free millet combine with prunes and cinnamon for a sweet and savory stew for national whole grain month.
- 2 tablespoons avocado oil or organic canola oil, divided
- 1 pound trimmed boneless lamb shoulder, cut into chunks
- 1 ½ teaspoon coarse kosher salt, divided
- ½ teaspoon freshly ground pepper
- 1 large sweet onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon ground coriander seed
- 1 teaspoon cumin
- ¾ teaspoon ground cinnamon plus one cinnamon stick
- ½ teaspoon dry thyme
- ¼ teaspoon allspice
- 1 orange, 2 long strips of peel removed with vegetable peeler, and juiced
- 4 cups low-sodium chicken broth
- 1 cup canned diced tomatoes
- ½ cup pitted prunes, 3 ounces
- ½ cup millet
- ½ cup chopped curly parsley
- lemon wedges and/or zest for garnish
- Arrange oven rack so a medium Dutch oven can fit in the center of the oven. Preheat oven to 325 degrees F.
- Heat one tablespoon oil in a medium 3-quart heavy-bottomed Dutch oven over high heat. Add lamb, sprinkle with ½ teaspoon salt and pepper and cook, undisturbed until browned on the bottom, 5 to 7 minutes. Turn lamb over, and continue turning occasionally, until the lamb is no longer pink on the outside, 2 to 3 minutes more. Pour lamb and any juices from the pot into a deep plate and set aside.
- Reduce heat under the pot to medium. Add the remaining 1 tablespoon oil, onion, garlic and the remaining 1 teaspoon salt, and cook, stirring often until the onion, starts to brown, 5 to 7 minutes. Stir in coriander, cumin, thyme, ground cinnamon, allspice, 2 strips of orange peel and cook stirring until fragrant, 30 seconds to 2 minutes. Pour in the orange juice, and stir scraping up browned bits from the pot. Simmer until the juice is almost completely evaporated, 3 to 5 minutes. Add broth, tomatoes, prunes, millet, the lamb and juices and the cinnamon stick, increase heat to high, and bring to a simmer, stirring occasionally. Cover and transfer the pot to the oven.
- Cook tagine until the lamb is tender and almost falling apart, about 3 ½ hours. Allow to cool slightly before serving. Remove cinnamon stick and orange peel before serving in deep plates. Garnish with parsley, lemon wedges and or zest.
- Serving Size: 1 1/2 cups each
- Calories: 484
- Sugar: 15 g
- Sodium: 572 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 39 g