Skip to main content
Epicurious
Cookbooks

Tagine of Lamb with Chestnuts

Ingredients

Preparation

  1. 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 EasternLambMeatChestnutNutMainDinnerRamadanCookbooks
Read More
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.