Moroccan Lamb Tagine
Our friends Henry & Lynda served up this delicious tagine one Easter. From Canadian Living's Cooking Lessons.
3 lb boneless lamb shoulder (or 3 lb lamb stew)
2 tsp ground cumin
1 1/2 tsp cinnamon
1 tsp each salt and ground ginger
1/2 tsp each tumeric and pepper
2 cups chicken broth
1 tsp saffron threads
1/4 cup slivered almonds
3 tbsp vegetable oil
2 onions, chopped
3 cloves garlic, minced
4 carrots, diagonally sliced
1 cup sliced dried apricots
1/2 cup golden raisins
1 tbsp liquid honey
1 tbsp chopped fresh mint
If using lamb shoulder, trim fat and cut into 1 1/2" cubes. In large bowl combine cumin, cinnamon, salt, ginger, tumeric, and pepper. Remove 1 tbsp spice mixture and set aside. Add lamb to bowl and toss to coat. Set aside.
In saucepan, heat broth until hot. Add saffron; steep 10 minutes.
Meanwhile, in shallow Dutch oven, toast almonds over medium heat until fragrant and golden, about 2 minutes. Remove from pan and set aside.
Add 1 tbsp of the oil to Dutch oven; heat over medium-high heat. Brown lamb, in batches and adding up to 1 tbsp more oil as necessary. Transfer to plate. Drain off any fat.
Add remaining oil to pan; cook onions, garlic and reserved spice mixture over medium heat, stirring occasionally, until garlic is golden, about 5 minutes.
Return lamb and any juices to pan. Add broth mixture and bring to boil. Reduce heat to low; cover and simmer, stirring occasionally, until lamb is just tender, about 1 hour.
Add carrots, apricots, raisins and honey; cover and simmer, stirring occasionally, until carrots are tender, about 30 minutes.
Uncover and boil over medium heat until as thick as gravy, about 5 minutes. Sprinkle with almonds and mint.
Makes 8 servings.