Lamb Tagine

By á-170456

Ingredients

• RAISIN GARNISH:
• 2 tablespoons butter - (1/4 stick)
• 1 cup golden raisins
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 1 cup chicken stock
• 1/2 star anise
• 1 cinnamon stick - (abt 3")
• 1/4 teaspoon salt
• MOROCCAN SPICE MIXTURE:
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground coriander
• 1/8 teaspoon saffron
• 1/4 teaspoon white pepper
• 1/4 teaspoon turmeric
• LAMB AND ASSEMBLY:
• 4 pounds lamb shoulder
• Sea salt to taste
• Freshly-ground black pepper to taste
• 3 tablespoons olive oil
• 3 tablespoons canola oil
• 1 medium onion sliced
• 1 garlic clove minced
• 1/4 teaspoon saffron
• Moroccan Spice Mixture (listed above)
• 2 celery stalks sliced 2" pieces
• 2 carrots peeled, and sliced into 2" pieces
• 1/2 pound canned whole tomatoes crushed
• 8 sprigs parsley tied with twine
• 8 sprigs cilantro tied with twine
• 1 1/2 cinnamon sticks
• 10 cups chicken stock
• 2 tablespoons tomato paste
• 1 recipe Steamed Couscous (see recipe)
• Raisin Garnish (listed above)
• Harissa optional

Details

Servings 8

Preparation

Step 1

Raisin Garnish: Melt the butter in a medium saucepan over low heat. Add the raisins. Stir to coat with the butter. Cook for 5 minutes, stirring occasionally.

Add the honey, lemon juice, chicken stock, star anise, cinnamon stick and salt. Cook slowly over low heat until almost all of the liquid has evaporated and the raisins are plump, about 20 minutes. Set aside.

Lamb And Assembly: Cut the lamb into 3-inch pieces and season with salt and pepper. Refrigerate overnight.

Put the oils in a large Dutch oven, bring to high heat, add the lamb chunks in bunches and brown. Remove the lamb, reduce heat to medium, add the onions and garlic and sauté until tender.

Add the saffron, spice mixture, celery and carrots and cook 10 minutes.

Add the tomatoes, parsley, cilantro, cinnamon, chicken stock and tomato paste and bring to a boil. Add the lamb back into the pot.

Cover the pot, put in a 350-degree oven and cook until the lamb is completely cooked, about 1 1/2 hours. Serve with couscous, raisin garnish and harissa, if desired.

This recipe yields 8 servings.

Each serving (without couscous, with 1 tablespoon garnish): 732 calories; 50 grams protein; 16 grams carbohydrates; 2 grams fiber; 47 grams fat; 15 grams saturated fat; 179 mg. cholesterol; 847 mg. sodium.