Moroccan Lamb Tagine
Read my review of this recipe.
Ingredients:
- 2 pounds boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds)
- 2 tablespoons vegetable oil
- 1 1/2 cups diced onions
- 3 large garlic cloves, minced
- 1 cup chicken broth
- 8 threads Spanish saffron, crushed
- 1/2 cup chopped cilantro
- 1 cup dried, pitted apricots
- 1/2 cup golden raisins
- 1 onion, halved and thinly sliced
- 2 tablespoons honey
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 1 cup yogurt
- 1 cup sliced cucumber
- 1/4 cup mint, chopped
- 3 tablespoons preserved lemon, minced, skin only
Directions:
Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.
Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, cilantro, apricots, raisins, onions, honey, and spices. Bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes.
Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain.
Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper.
Serves 4.
Nutrition:
Substitutions:
I didn’t drain the yogurt.
Recipe courtesy of Emeril Lagasse.