Jul 21, 2009

Moroccan Lamb Tagine

I found the recipe for the spice mix on AllRecipes.com - and since that *makes* this tagine, credit must go there. However, I have experimented with the other vegetables and found what works best: mini-zuchini! Tagine is supposed to be made in a Tagine (food and pot are named the same thing), but I find that a large sauce pot works very well. You can make extra spice mix and store it for next time since that is the part that takes the longest. --AnglophileLV

Moroccan Lamb Tagine
Serves 4

The spice mix:
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 kosher salt
1/2 teaspoon ground ginger
1 pinch saffron
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander

Other ingredients:
2 pounds lamb meat, cut into 1 1/2 inch cubes
1 tablespoons olive oil
1 medium onion, chopped
2 carrots, cut into fourths
10 Baby squash or zucchini thrown in whole or large squash cubed
10 Fingerling potatoes
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 lemon, zested
1 (14.5 ounce) can low-sodium canned broth
1 tablespoon tomato paste (or 1-2 fresh tomatoes)
1 tablespoon honey
10 Dried apricots or prunes
1 tablespoon cornstarch (optional)
1 tablespoon water (optional)

1. Place diced lamb in a large pot with olive oil, toss with half of the spice mix. Brown well.
2. Add onions, garlic, and ginger. Let cook for 3 minutes. Add carrots, potatoes and squash/zucchini.
3. Stir in the lemon zest, chicken broth, tomato paste or tomatoes, and honey. Add in the other half of the spice mix.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
5. Add the dried apricots or prunes a few minutes before serving.

***Taste test and add more spice mix if the tagine is too bland. If it is bland, it’s not this recipe’s fault—YOU just added too many vegetables. Hey, I’ve done it myself. Just add more spice mix and you’ll be fine.

If the consistency of the tagine is too thin, thicken it with a mixture of cornstarch and water during the last 5 minutes.

Serve with couscous and crusty bread. The Moroccans use the crusty bread to pick up the chunks of meat and vegetables with their fingers. I highly recommend doing the same.

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