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#Lamb Tagine
Ingredients
- 4-5 lbs lamb (leg, shoulder, etc)
- MARINADE
- 1 Tbsp ground coriander
- 1 Tbsp honey
- 1 Tbsp grated fresh ginger
- 3 garlic cloves grated
- 1/2 Tbsp turmeric
- 1/2 Tbsp cinnamon
- Good pinch saffron
- 1/2 Tbsp cumin
- 2.5 Tbsp ras el hanout or 2 Tbsp garam masala plus some chili powder
- 1 Tbsp sweet paprika
- 1 1/2 tsp salt
- FOR THE DISH
- 1 large onion sliced lengthwise
- 3 large carrots pealed and cut large chunks
- 1 heaping tbsp Tomato paste
- 2 star anise
- 1 stick cinnamon
- Large pinch saffron soaked in 2 tbsp hot water
- 1/2 cup dry white wine
- 3 - 4 cups lamb stock
- 10-15 dried apricots cut in half soaked
- 1 or 2 sweet potatoes cut 1.5 inch cubes
- 1 handful almond slivers or slices (skinless if possible)
- Cilantro
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Directions
- Cut lamb into 2” cubes. Mix with marinade in large bowl and refrigerate overnight
- Preheat oven to 350 degrees
- Boil 1/2 cup water and add 1 tbsp honey, 1 tbsp lemon juice, and apricots. Cook for 2-3 minutes. Remove from heat and let it cool.
- Add 2 tbsp olive oil to large dutch oven and heat over medium heat
- Brown the lamb in batches. Be careful not to burn the marinade. Is you do, clean the pot after browning. Set lamb aside
- Heat pot to medium with 2-3 tbsp olive oil. Add onions and cook til some color starts to form
- Add the carrots and cook a few minutes until come color forms
- Add the tomato paste and stir for a minute or two. Don’t burn.
- Add the cinnamon stick, star anise, and saffron with its water. Stir for a minute
- Add the wine and reduce till almost gone
- Add the hot lamb stock, lamb and bring to a simmer.
- Cover and place in a 350 degree oven for 2 hours. After an hour add the apricots and some of the liquid.
- Check for salt at this point
- With 1/2 hour remaining. Add sweet potatoes.
- Serve with rice, couscous, or some good bread, and garnish with the almonds and some cilantro.
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