lamb tagine recipe, by request
Sep. 26th, 2008 07:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lauraanne_gilmanOf 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.
