Moroccan Lamb Tagine recipes

recipe image

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 garlic powder
  • 3/4 teaspoon ground coriander
  • 1 pinch saffron
  • 1 lemon (zest)
  • 1 tablespoon oil
  • 1 pound lamb (cut into bite sized pieces)
  • 1 tablespoon oil
  • 1 onion (chopped)
  • 3 cloves garlic (chopped)
  • 1 tablespoon ginger (grated)
  • 2 tablespoons tomato paste (I used chopped sun dried tomatoes)
  • 1-2 cups beef stock
  • 2 carrots (cut into bite sized pieces)
  • 1/2 cup dried apricots (chopped)
  • 1/2 cup dried dates (chopped)
  • 1/2 cup dried figs (chopped)
  • 1 tablespoon honey
  • 2 tablespoons harissa
  • 1 tablespoon cilantro (chopped)
  • 1 tablespoon parsley (chopped)
  • 1 tablespoon toasted almond slices
  • 1 cup water
  • 1 cup couscous
  • 1 lemon (juice)
  • 1 tablespoon olive oil
  • 1 tablespoon mint (chopped)

Instructions:

  1. Mix the paprika, turmeric, cumin, cayenne pepper, cinnamon, cloves, cardamom, salt, ginger, garlic, coriander, saffron, lemon zest and oil in a ziplock bag, add the lamb, mix well and marinate the fridge for a few hours to overnight.
  2. Heat the oil in a large pot over medium-high heat, add the lamb, brown well on all sides and set aside.
  3. Add the onions and saute until tender, about 5-7 minutes.
  4. Add the garlic and ginger and saute for about a minute.
  5. Add the lamb, tomato paste, beef stock, carrots, apricots, dates and figs bring to a boil, reduce the meat and simmer covered until the lamb is fall apart tender, about 2-3 hours.
  6. Bring to a boil, reduce the heat and simmer until the carrots are tender, about 20 minutes.
  7. Add the honey and harissa.
  8. Serve garnished with cilantro, parsley and toasted almonds.
  9. Bring the water to a boil and mix in the couscous.
  10. Turn off the heat, cover and let sit for 5 minutes.
  11. Mix the lemon juice and oil in a bowl.
  12. Mix the lemon and oil mixture and mint into the couscous.

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