Easy Sabbath Dinners

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Sabbath dinner, a cherished tradition in many cultures, is a time for family, friends, and good food. It’s a moment to pause, reflect, and savor the simple pleasures of life. Tonight, we’ll elevate this tradition with a dish that marries the familiar with the exotic, the comforting with the adventurous.

Dish Title: Saffron-Infused Lamb Tagine with Apricot and Almond Couscous

Ingredients:

Shabbat Dinner Recipes
Shabbat Dinner Recipes

Image Source: allrecipes.com

For the Lamb Tagine:

  • 1.5 kg boneless lamb shoulder, cut into 2-inch cubes
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon saffron threads, crushed
  • 1 cup dried apricots, halved
  • 1/2 cup pitted green olives
  • 1 cup vegetable broth
  • 1/2 cup water
  • Salt and pepper to taste

    • For the Couscous:

  • 1 cup couscous
  • 1 cup vegetable broth
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup dried apricots, chopped
  • 1 tablespoon butter
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • Salt to taste

    • Preparation Process:

    Total Time: 2 hours 30 minutes

    For the Lamb Tagine:

    1. Marinate the Lamb: In a large bowl, combine the lamb cubes with the onion, garlic, olive oil, cumin, coriander, cinnamon, ginger, saffron, and a pinch of salt and pepper. Marinate for at least 30 minutes, or preferably overnight.
    2. Sear the Lamb: Heat a large Dutch oven or tagine over medium-high heat. Add the marinated lamb and sear on all sides until browned.
    3. Simmer the Tagine: Reduce heat to low, add the apricots, olives, vegetable broth, and water. Cover and simmer for 1.5-2 hours, or until the lamb is tender and the sauce has thickened.

    For the Couscous:

    1. Cook the Couscous: Bring the vegetable broth to a boil in a saucepan. Remove from heat and stir in the couscous, cinnamon, cardamom, and salt. Cover and let sit for 5 minutes.
    2. Fluff the Couscous: Fluff the couscous with a fork and stir in the butter, toasted almonds, and chopped apricots.

    Serving Ideas:

    Serve the lamb tagine over the fragrant couscous, garnished with fresh herbs like cilantro or mint. Accompany the dish with a side of roasted vegetables or a crisp salad.

    Cultural Influences:

    This recipe draws inspiration from the rich culinary traditions of North Africa and the Middle East. The aromatic spices, tender lamb, and sweet-tart apricots are hallmarks of Moroccan cuisine. The addition of saffron, a prized ingredient in Persian cooking, elevates the dish with its delicate floral notes. The couscous, a staple in many Middle Eastern countries, provides a light and flavorful counterpoint to the rich lamb tagine.

    As we gather around the table, sharing this meal with loved ones, we connect with centuries-old traditions and cultural heritage. This dish is more than just a combination of ingredients; it’s a journey through time and space, a testament to the enduring power of food to bring people together.