One of the hottest book series of the decade has been the Hunger Games Trilogy. Serious action and heartbreak… and so many descriptions of great food that it’s inspired the blogosphere to try and capture a taste. This is our version of Katness’s favorite dish in the Capital – a lovely lamb and prune stew, also known as a tagine. Serve with rice pilaf and fresh orange juice.
2 Tbsp vegetable oil
2 lb lamb, boneless cubed into 1 inch cubes
4 tbsp (about 2 oz or 56.6 g) Better Batter Gluten Free Flour
1 2 inch cinnamon stick
1/4 tsp EACH of the following ground spices: pepper, cinnamon, allspice, ginger, cloves, cumin, cardomom, mint
1 big pinch saffron or safflower
16 oz pitted prunes
8oz dried tart cherries
2 c beef or lamb broth
1 24 ounce can diced tomatoes
1 6oz can tomato paste
salt and pepper to taste
Heat oil in a large dutch oven with a heavy lid. In a bowl mix Better Batter Flour and Spices. Toss lamb in flour mixture and allow to sit while oil heats. Dump contents of lamb/flour into hot oil. Brown lamb.
Add, lamb, prunes, cherries, broth, tomatoes and tomato paste. Bring ingredients to a boil, then cover and lower the heat to low. Simmer for 2 hours, checking every so often, and adding small amounts of cold water if necessary to maintain a stewlike consistency. Taste and season with salt and/or pepper if desired. Remove from Heat.
Serve hot over rice pilaf with slivered almonds, pistachios, orange zest, or chopped parsley, if desired.