Lamb Tagine

Lamb Tagine

Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 2 tsp grape seed oil
  • *2 Lbs neck or leg lamb meat 1 inch cubes seasoned with salt and pepper
  • salt and pepper
  • 2 cloves garlic minced
  • 1 Tbls fresh ginger grated
  • 2 + 1/ 2 Tbls tomato paste
  • 1 stick cinnamon
  • 1/4 tsp saffron
  • 1 tsp groundturmeric
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1/4 tsp ground cardamon
  • 2 bay leafs
  • 1 tsp ground cumin
  • 1 Tbls Harissa or 1/4 tsp red chili flakes
  • 1 large onion diced
  • 2 carrots diced
  • 1 + 1/2 cups chicken stock
  • 1/2 cup dried apricots cut in half
  • Cilantro + scallions as a garnish

Instructions

  • Heat up dutch oven or heavy gauge pot with tight fitting lid , add oil and sear lamb cubes .Do this 2 batches so as not to crowd the meat allowing it to brown off nicely. Now add the tomato paste, garlic and ginger , Stir this mixture around for a few minutes until it starts to stick to bottom of pan Add all remaining ingredients except apricots, cilantro and scallions. Cook covered as slow as possible. 1 + 1/4 hrs for leg meat or about 2 +1/2 hrs for neck meat. Add the apricots 1/2 hour before stew is done. A crock pot or of course a Tagine can also be used for this recipe.

Notes

* Leg meat can be dry, so I prefer neck or shoulder
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