Ingredients
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lamb
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1 pound lamb stew meat, cut into 3-4 inch cubes
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1/2 teaspoon saffron thread (optional)
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1/2 teaspoon ground ginger
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1 teaspoon sweet paprika
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1/2 teaspoon ground cumin
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1/2 teaspoon turmeric
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Salt and freshly ground black pepper
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tagine
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1/3 cup olive oil
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1 large red or yellow onions, finely chopped
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4 garlic cloves, finely chopped
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2 tablespoons tomato paste
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1 cinnamon stick, or ¼ teaspoon ground cinnamon
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handful of prunes (or apricots), pitted, whole or cut in half
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1 large preserved lemon, remove pulp, cut into thin strips
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1 cup chicken stock
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Juice of 1/2 lemon
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garnish
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1 tablespoon fresh parsley, chopped
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handful of slivered almonds
Directions
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1
Done
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marinade (make 3 hours to 1 day ahead)Season lamb pieces with salt and pepper. |
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2
Done
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In a small bowl mix saffron, ginger, paprika, cumin and tumeric. |
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3
Done
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Rub the spice mixture into lamb, coating well. |
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4
Done
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Refrigerate, then bring to room temperature before cooking. |
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5
Done
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cookingIn a saucepan, or Dutch oven, heat the olive oil until hot. |
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6
Done
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Working in batches, cook and sear the lamb, browning on all sides, remove from the pan and set aside. |
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7
Done
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Add the onion, and cook over medium-low heat and cook for 7-8 minutes. |
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8
Done
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Add garlic and cook for another 5 minutes, onions should be slightly brown. You do not want to burn garlic so keep mixing and add the tomato paste. |
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9
Done
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Place the lamb in the pan with any juices over the onions/garlic, and add cinnamon stick. |
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10
Done
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Scatter with the prunes, and lemon strips. |
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11
Done
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Mix chicken stock with lemon juice and pour over lamb. |
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12
Done
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Keep the heat adjusted so that the lamb doesn’t scorch. |
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13
Done
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Cover the pan/Dutch oven and cook for about 1 hour, or until lamb is tender over a low heat. Check every 15-20 minutes, and gently flip lamb to assure it does not scorch. If you cook on a low simmer, it will take 2-3 hours. |
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14
Done
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Using a slotted spoon, transfer the lamb pieces to a serving platter and cover to keep warm. |
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15
Done
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Increase the heat and cook until the sauce is reduced to a thicker consistency, about 10 minutes longer. |
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16
Done
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Pour sauce over lamb and sprinkle with parsley and almonds (optional). Serve with couscous, crusty bread or boiled potatoes. |
