Thursday, July 7, 2016

Recipe: Moroccan Lamb Tagine

I'm a huge fan of lamb, so I'm always looking for new recipes to test out with the underutilized meat.  I love Moroccan flavors.  Enjoy!

2 teaspoons paprika
1/4 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground ginger
1 pinch saffron
1 tablespoon oil
2 pounds lamb leg (cut into bite sized pieces)
1 tablespoon oil
2 onions (chopped)
1 cup chicken stock
2 cups dried figs (quartered)
1/3 cup honey

Mix the paprika, turmeric, cinnamon, salt, ginger, garlic, saffron, and oil in a large bowl. Add the lamb, mix well and marinate the fridge for a few hours to overnight.

Heat the oil in the Tagine or braiser. Add the lamb, brown well on all sides and set aside. Add the onions and saute until tender, about 5 minutes. Deglaze with stock. Add lamb back and simmer covered until the lamb is fall apart tender, about 2-3 hours. Add figs and honey for the last 30 minutes. Serve over couscous.

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