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Lamb Tagine With Chickpeas And Raisins, Basmati Rice, Harissa

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Ingredients

  • TAGINE:
  • 2 pounds lamb shoulder cut 2" pieces
  • 6 garlic cloves coarsely chopped
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • 3 tablespoons chopped cilantro
  • 1 pinch saffron threads
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 tablespoons sun-dried tomato paste
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 potatoes cut into chunks
  • 2 carrots cut into chunks
  • 2 yellow onions peeled, and cut into chunks
  • 1 1/2 cups vegetable stock
  • 1 cinnamon stick
  • 1 cup cooked chickpeas
  • 1/2 cup golden raisins
  • HARISSA:
  • 2 red bell peppers roasted, peeled, and chopped
  • 1 small red chile chopped
  • 2 garlic cloves chopped
  • 1/2 tea pon coriander seeds toasted in a pan
  • 1/2 teaspoon cumin
  • Salt to taste
  • 3 tablespoons olive oil
  • BASMATI RICE:
  • 2 tablespoons olive oil
  • 1 yellow onion finely chopped
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 2 cardamom seeds crushed
  • 2 bay leaves
  • 2 cups basmati rice washed well, drained
  • 3 cups water
  • 2 tablespoons lemon juice
  • Salt to taste
  • Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Tagine: Mix together the garlic, honey, olive oil, cilantro, saffron, paprika, cumin and tomato paste in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking.

Preheat oven to 400 degrees. Put the meat and the marinade into a tagine or Dutch oven and sprinkle with salt and pepper. Add the potatoes, carrots, onions, stock and cinnamon and stir together. Place the tagine or Dutch oven lid on and bake for 1 hour.

Stir the chickpeas and raisins into the tagine and cook for 30 minutes. Remove the lid or foil and cook an additional 30 minutes to brown the vegetables. Garnish with cilantro springs.

Harissa: Combine all ingredients in a food processor and process until smooth.

Basmati Rice: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Add the cumin seeds, cinnamon stick, cardamom seeds and bay leaves and cook for 2 to 3 minutes.

Add the rice and toss to coat with the mixture. Add the water and lemon juice and season with salt and pepper. Bring to a boil, cover and reduce heat to medium-low, cook for 15 minutes, or until rice is tender and water has been absorbed. Remove from the heat and leave covered for 5 minutes. Fluff with a fork.

This recipe yields 4 servings.

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