lamb tagine recipe, by request
Of all the tagine recipes I've played with over the years, this may be my favorite. Please remember that, as usual, all measurements are approximate 'cause I just don't Do Precise when I cook.
* 2 pounds lamb, cut into bite-sized cubes
* 2 teaspoons paprika (I used 1 sweet, 1 hot)
* 1/2 teaspoon ground cumin
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/2 teaspoon ground cardamom
* 1 teaspoon kosher salt
* 1/2 teaspoon ground ginger
* 1 pinch saffron
* 3/4 teaspoon ground coriander
* 2 medium onions, chopped
* 5 carrots, minced
* 5 cloves garlic, minced
* 1 tablespoon freshly grated ginger
* 1 lemon, zested
* 6 dried plums, quartered
* 15 oz chicken broth
* 1 tablespoon tomato paste
* 1 tablespoon honey
* 1 tablespoon cornstarch (or arrowroot)
* 1 tablespoon water
1. Place diced lamb in a bowl, toss with 2 tablespoons of olive oil, and set aside. In a large resealable bag, mix the paprika, cumin, pepper, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander. Add the lamb to the bag, and shake to coat well. Refrigerate 6-8 hours.
2. Brown the lamb in a heavy pot, and remove to a plate. Add onions and carrots to the pot and cook for 3-5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 3-5 minutes. Return the lamb to the pot and stir in the lemon zest, dried plums, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
3. You will probably want to thicken the tagine with a mixture of cornstarch and water during the last 5 minutes. Make sure you grab the cornstarch!
I served it with rice and lemon-garlic string beans. There were leftovers, which I tossed together and reheated for lunch -- excellent! So much so, in fact, that I think I may add the string beans in directly, during the last 5 minutes of cooking, next time.
* 2 pounds lamb, cut into bite-sized cubes
* 2 teaspoons paprika (I used 1 sweet, 1 hot)
* 1/2 teaspoon ground cumin
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/2 teaspoon ground cardamom
* 1 teaspoon kosher salt
* 1/2 teaspoon ground ginger
* 1 pinch saffron
* 3/4 teaspoon ground coriander
* 2 medium onions, chopped
* 5 carrots, minced
* 5 cloves garlic, minced
* 1 tablespoon freshly grated ginger
* 1 lemon, zested
* 6 dried plums, quartered
* 15 oz chicken broth
* 1 tablespoon tomato paste
* 1 tablespoon honey
* 1 tablespoon cornstarch (or arrowroot)
* 1 tablespoon water
1. Place diced lamb in a bowl, toss with 2 tablespoons of olive oil, and set aside. In a large resealable bag, mix the paprika, cumin, pepper, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander. Add the lamb to the bag, and shake to coat well. Refrigerate 6-8 hours.
2. Brown the lamb in a heavy pot, and remove to a plate. Add onions and carrots to the pot and cook for 3-5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 3-5 minutes. Return the lamb to the pot and stir in the lemon zest, dried plums, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
3. You will probably want to thicken the tagine with a mixture of cornstarch and water during the last 5 minutes. Make sure you grab the cornstarch!
I served it with rice and lemon-garlic string beans. There were leftovers, which I tossed together and reheated for lunch -- excellent! So much so, in fact, that I think I may add the string beans in directly, during the last 5 minutes of cooking, next time.
