Comments on: Lamb Tagine with Apricots, Dates, and Yams Wed, 12 Mar 2014 12:49:29 +0000 hourly 1 By: Lillian Hauck Tue, 06 Jul 2010 23:44:02 +0000 I love the way you describe the recipies you print. I just
send your French onion soup dumplings recipe to my daughter.
The lamb tagine with apricots, dates, and yams, sounds
scrumptious and I can’t wait to make it for my husband and
myself. Noted is that the last remarks were in 2006….
Any more recent recipes?

Best regards

By: Dr. Simin V. Bharucha Wed, 14 Nov 2007 09:53:45 +0000 Hi, I was breezing through and happened to glance on your page stating you like sali boti which is a Parsi Dish
Here’s your sali boti recipie:


Serves 6
# 1 kg mutton, cubed
# 5 onions ground to a paste
# 1 tbsp. ginger-garlic paste
# 1 cup tomato puree
# ½ cup curd
# 1 ½ tsps. chilli powder
# 1 tsp. Turmeric powder
# 1 tsp. garam masala powder
# 2 tsps. Sugar
# 200 gms potato straws (sali)
# Oil as needed
# Salt to taste

Marinate meat in all ingredients except oil and sali. Leave for an hour. Heat one cup oil in a pressure cooker and add meat. Stir fry till brown. Add 2 cups water and pressure cook till done. Turn out and serve covered with potato straws.

Hope it works for you.
If you need any more, you have my email.

By: Julia Thu, 20 Sep 2007 16:21:46 +0000 I made this the other night and holy crap it is tasty. Cutting the meat off the bone was a serious PITA, but it did let me gnaw meat bits off the bones after I removed them from the stew pot for the yams to go in.

I added some pomegranate molasses to mine which added an interesting sour sweetness to the mix which I liked.

By: Habeas Brulee » Blog Archive » Recipe Index Thu, 01 Mar 2007 16:31:50 +0000 [...] Main Courses: Meat Crypto-Jewish Brazilian Yellow Stew Fall-Apart Lamb Shanks with Almond-Chocolate Picada Finnish Meatballs with Squid Ink Pasta Hortobágyi Palacsintak (Pancakes Stuffed with Meat Stew) Kabocha Beef Tagine with Chickpeas and Preserved Lemon Lamb Tagine with Apricots, Dates, and Yams Lamb Tagine with Pearl Onions, Dates, and Sugar Snap Peas Malaysian Beef Curry with Thick Onion Sauce (Daging Nasi Kandar) Sour Cherry Barbecue Sauce and Baby Back Ribs Spicy Beef Slices with Tangerine Peel Stewed Garlicky Black Bean Spare Ribs Stir-Fried String Beans with Pork and Pork Töltött Káposzta (Stuffed Cabbage) [...]

By: Helen Thu, 23 Mar 2006 16:22:13 +0000 Hi Danielle,

This looks awesome! Just curious, which Cambridge do you mean?
Cambridge England or Cambridge Boston? If Cambridge Boston,
then we must be neighbors :)


By: Bea at La Tartine Gourmande Wed, 22 Mar 2006 15:46:57 +0000 Love love love Tajines! You are making me realize
that I have not made many lately!
I own many tajine dishes!!!
Le Creuset is great!

Lovely post!

By: Danielle Tue, 21 Mar 2006 22:58:00 +0000 McAuliflower – Thanks! I don’t have a tagine yet, though I keep meaning to buy one. My only real changes were ditching the almonds, since I can’t abide nuts as a general rule, and using dates instead of other fruit she suggested, because if you simmer dates long enough, they mostly dissolve into a thick, syrupy sauce that I just love.

Bonnie – That it is. The hard part is waiting for all the simmering to finish up.

Novalis – Yeah, yeah, I probably should’ve just asked you for the name before posting.

By: novalis Tue, 21 Mar 2006 22:43:16 +0000 The Indian restaurant is Tanjore in Harvard Square. I also recommend their xacuti.

By: bonnie Tue, 21 Mar 2006 20:38:09 +0000 wow, that looks incredibly tasty & easy!

By: McAuliflower Tue, 21 Mar 2006 18:17:50 +0000 looks amazing! I’ve got a tgine that I need to put to use. Funny how most recipes for tagine I see don’t call for one :)

What was it you adapted about the original recipe, otu of curiosity