Lamb Tagine with Rutabaga, Sweet Potatoes, and Dates Lamb isn't normally thought of as a lean meat, but if you choose the foreshank, shank, or leg and trim the fat judiciously, a 4-ounce serving of meat is between 6.8 and 8.8 grams of fat. Makes 8 servings.
	Ingredients: 2 pounds lean, boneless, lamb, cut into 3/4-inch pieces 1/4 teaspoon cayenne pepper, or more to taste Kosher salt and freshly ground black pepper to taste 3 cups Chicken Stock 2 pounds rutabaga, cut into 1-inch cubes 1 tablespoon extra-virgin Tony Tantillo olive oil 2 pounds sweet potatoes, cut into 1-inch cubes 1 medium onion, chopped 2 cloves garlic, chopped 2 cups pitted dates, 5 to 6 ounces, halved or quartered if large (about 6 ounces with pits) 2 teaspoons Ras El Hanout 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 2 tablespoons chopped cilantro
	Instructions: 1. Preheat oven to 350°F. Season lamb well with salt and pepper. Heat oil in a large skillet over medium flame. In 2 or 3 batches, (it's important not to crowd the pan or the lamb will "steam",)brown lamb well, 5 to 7 minutes per batch. Add browned lamb to a casserole or Dutch oven. 2. Add onion to the skillet and lower heat. Cook onion until soft, about 3 or 4 minutes, then add garlic and spices. Cook a few minutes, stirring well. Add stock, raise heat to high, and bring to a simmer, scraping bottom of the pot with a wooden spoon to scoop up any crusted bits. Add to the casserole. Bring to a boil on the stove, cover, then put in the oven for 1 hour. 3. Add rutabaga, then sweet potatoes 10 minutes later. Cook 30 minutes more or until vegetables are tender. Add dates and cook 15 minutes more. Adjust seasonings as desired. Sprinkle with cilantro. Cooking Tip If you use shanks (four meaty shanks will yield 2 pounds of usable meat), scrape the large muscles of meat off the bone, then trim them of fat and remove as much gristle and sinew as possible. You don't have to get rid of all the connecting tissue; much of it will dissolve in cooking.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony