Moroccan Lamb Tagine
Adapted from Closet Cooking
Marinade Ingredients
- 2 teaspoons paprika
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 3/4 teaspoon ground coriander
- 1 pinch saffron
- Zest of 1 lemon
- 1 tablespoon oil
- 1 pound lamb (cut into 1 inch cubes)
Cooking Ingredients
- 1 tablespoon oil
- 2 tablespoons tomato paste
- 4 cups chicken stock
- 2 carrots (cut into slim rounds)
- 1/2 cup dried apricots (chopped)
- 1/2 cup dried dates (chopped)
- 1/2 cup dried figs (chopped)
- 1 tablespoon honey
- 1 tablespoon cilantro (chopped)
- 1 tablespoon parsley (chopped)
- 1 tablespoon toasted almond slices
Instructions:
- Combine paprika, turmeric, cumin, cayenne pepper, cinnamon, cloves, cardamom, salt, ginger, coriander, saffron, lemon zest and oil in a bowl.
- Add the lamb, mix well and place in a vacuum seal or zip lock bag. Marinate the fridge for a few hours or overnight.
- Heat the oil in a tagine or a Dutch oven.
- Add the lamb, brown well on all sides and set aside.
- Add tomato paste and cover with 4 cups stock.
- Bring to a boil, reduce the heat and simmer covered until the lamb is fall apart tender, about 2 hours.
- Add the carrots, apricots, dates, and figs.
- Bring to a boil, reduce the heat and simmer until the carrots are tender, about 20 minutes.
- Stir in the honey.
- Serve garnished with cilantro, parsley and toasted almonds.
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