Sep 072012
This is one of the first Moroccan Lamb Tagines I created years ago. I started with a rather complicated recipe I found in a North African cookbook and simplified it to maximize taste while keeping ingredients easy to find, most of which I keep on hand.
Moroccan Tagine with Apricots and Honey
: Janet Childs
Ingredients
- 2-3 pounds lamb shoulder chops
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon fresh cracked pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 large onions, halved and sliced
- 3 garlic cloves, minced
- 1 cup chicken stock
- 1 – 14.5 oz can diced tomatoes
- 8 threads saffron, crushed
- 2 tablespoons honey
- 12 fresh cilantro, chopped
- 1 cup dried apricots
- ½ cup golden raisins
Instructions
- Preheat oven to 325 degrees.
- Cut lamb into one inch boneless cubes. Season with turmeric, ginger, cinnamon, pepper and salt.
- Heat 1 tablespoon of olive oil in heavy bottom Dutch oven over medium high heat. Add lamb in small batches to allow for plenty of room. Using tongs turn meat and brown on all sides. Remove lamb and set aside. Repeat until all lamb is browned. Set aside.
- Add sliced onion and garlic to Dutch oven. Cook until onions are translucent, scraping bottom of pan to release all the browned bits. Add cooked lamb, chicken stock, diced tomatoes, saffron, honey, cilantro, apricots, and raisins to pan.
- Remove from stove, cover and place in a 325 degree preheated oven and cook for 1½ to 2 hours or until meat is fork tender.
- Serve over jasmine rice or couscous.
