Moroccan Lamb Tagine With Honey And Apricots |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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One of probably an infinite number of versions of a classic Middle Eastern dish, combining savory spices, fruits, and, of course, lamb. This is not a particularly cheap dish to make - especially with the saffron - but it's worth it. Ingredients:
2 pounds boneless lamb shoulder, trimmed of fat (about 11/2 pounds) |
1 teaspoon ground turmeric |
1 teaspoon ground ginger |
11/4 teaspoons salt |
2 tablespoons vegetable oil |
11/2 cups diced onions |
3 large garlic cloves, minced |
1 cup chicken broth |
8 threads spanish saffron, crushed |
16 fresh cilantro sprigs, tied together with a cotton string (actually, i like to use a large metal tea infuser -- saves on string and you can wash and resuse it) |
1 cup dried, pitted apricots |
1/2 cup golden raisins |
1 onion, halved and thinly sliced |
2 tablespoons honey |
1 teaspoon ground cinnamon |
1/2 teaspoon freshly ground pepper |
cilantro sprigs, for garnish |
Directions:
1. Cut lamb into 11/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
2. Heat a tagine, Dutch oven, or large pot over high heat. Add 1 tablespoon of vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.
3. Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute.
4. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil.
5. Reduce the heat to medium-low and cook, covered, for 11/2 hours, or until the meat is tender. The longer you cook it at low heat, the tastier.
6. Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.
7. Remove the meat, place it on a clean plate, and keep warm.
8. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt.
9. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened.
10. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes.
11. Garnish with fresh cilantro sprigs. I like to serve it with couscous and top it off with a large spoonful of yogurt (to which I've added a bit of lemon juice and finely chopped lemon zest).
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