ISO lamb tagine recipe
hi all, looking to make a lamb tagine but all my recipes seem to have long lists of spice mixes and since this is on a whim, thought i'd try for something a little less complicated and w/ the spices i have on-hand (i have a decent selection, just not the random peppers etc..called for). And, any hints or tips on making the dish? Is it best made a day ahead?
thanks to everyone for their recipes, I ended up going with the one below which i found on a scrap piece of paper somewhere. despite the long list of spices (i left off a couple that i didn't have and since i used the fresh version - garlic powder, ground ginger - don't think it made too much difference. I also added some prunes to it in the final stages of cooking and served with a barley side that i had folded thru some leftover spinach, and topped with diced dried apricots and plenty of cracked pepper. i served the tagine with a dollop of plain goats milk yoghurt and a sprinkling of fresh coriander. Deeeelish! and so easy, really. I also made it a day ahead and so it had plenty of slow stove time.
* 3 tablespoons olive oil, divided
* 2 pounds lamb meat, cut into 1 1/2 inch cubes
* 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
* 2 medium onions, cut into 1-inch cubes
* 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
* 3 cloves garlic, minced
* 1 tablespoon freshly grated ginger
* 1 lemon, zested
* 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
* 1 tablespoon sun-dried tomato paste
* 1 tablespoon honey
* 1 tablespoon cornstarch (optional)
* 1 tablespoon water (optional)
1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. 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.
3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.