Ingredients
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1 cup Triticale
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2 teaspoons ground Coriander
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1 teaspoon ground Ginger
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1 teaspoon ground Cinnamon
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½ teaspoon ground Cloves
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½ teaspoon ground Cumin
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½ teaspoon Cayenne Pepper
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¼ teaspoon Saffron
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1½ pounds boneless Lamb
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2 tablespoons Almond Oil
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3 small Yellow Onions
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3⁄4 cup pitted oil-cured Olives
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¼ cup whole Almonds
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2 very small preserved Lemon
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1½ teaspoons Honey
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1 cup fat-free, reduced-sodium Chicken broth
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1 cup dry White Wine
Directions
Steps
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1
Done
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Soak the triticale berries in a big bowl of cool water for at least 8 and up to 16 hours. |
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2
Done
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Meanwhile, mix the coriander, ground ginger, cinnamon, cloves, cumin, cayenne, and saffron in a big bowl. Pour in the lamb hunks and stir it all up until they’re coated with the spice mixture. Cover and set in the fridge for 8 to 12 hours. |
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3
Done
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Heat the bottom of a large (2-quart) flameproof tagine oven over medium heat. Swirl in the oil, then add all the onions. Stir until somewhat softened, about 5 minutes. Pour in the meat and all its spices, scraping down the bowl to get every last drop into the pan. Cook, stirring and tossing fairly often, until the meat has browned, about 5 minutes. |
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4
Done
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Drain the triticale berries in a fine-mesh sieve or small-holed colander set in the sink and stir them into the pan along with the olives, almonds, preserved lemons, and honey. Stir it all around until everything’s mixed up, then pour in the broth and wine. |
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5
Done
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Bring the contents of the pan to a good, steady simmer; then set the tagine lid in place, reduce the heat to low, and simmer slowly until the lamb and triticale berries are tender but still have a bit of chew for texture, about 2 hours. Although you want to lift the lid off as few times as possible, you also want to watch the tagine carefully during the last 30 minutes or so to make sure it doesn’t scorch. Add more broth if necessary. |
