Lamb Tagine
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
- ¼ tsp saffron
- 1 tsp groundturmeric
- 1 tsp ground coriander
- 1 tsp ground ginger
- ¼ 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
- ½ 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
