Lamb is one of my favorite meats. Whether it’s ground lamb and tomato sauce, lamb chops, a braised lamb shank, lamb Rogan Josh, or a spicy Mediterranean dish - I will almost always choose it over everything else. I just love the flavor and richness of the meat. That’s why this week we are making a spicy Tagine of Lamb - a great dish on these cold winter days.
A Tagine is a type of stew that is named after the earthenware dish from Morocco in which it is prepared. Don’t worry, you don’t need the earthenware dish to make this tasty stew - a Dutch oven will do the job nicely. This recipe gets its vibrancy from several warming spices including cinnamon, cumin, turmeric, and cardamom.
The dish also gets a bit of sweetness from golden raisins. If raisins aren’t your thing, you can also use apricots, tart cherries or prunes. Just remember to cut them up into raisin size pieces to get the proper texture and consistent flavor in the dish. The whole thing is topped off with a simple salad of red onion, mint, lemon and chopped almonds.
This recipe is courtesy of BonAppetit.com I would typically serve this with flatbread or couscous to absorb all that delicious flavors, together with a carrot or small green salad with cucumber. Live, Laugh, Love and Eat Well.
Spiced Lamb Tagine
Courtesy of Bon Appetit
Serves 4 to 6
- 2 lb. boneless lamb shoulder, excess fat trimmed, cut into 2" pieces
- Kosher salt
- 3 Tbsp. extra-virgin olive oil
- 1 large yellow onion chopped
- 1 1½" piece fresh ginger, peeled, finely grated
- 4 garlic cloves thinly sliced
- 2 bay leaves
- ¼ cup golden raisins
- ⅓ cup plus 2 Tbsp. slivered almonds
- 2 Tbsp. tomato paste
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- ½ tsp. crushed red pepper flakes
- ½ tsp. ground turmeric
- ¼ tsp. ground cardamom
- ½ small red onion, very thinly sliced
- 1 cup mint leaves, torn if large
- ½ lemon
Pat lamb dry with paper towels, then season on all sides with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 (longer is better; overnight works great).
Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, cook lamb, turning occasionally, until browned on all sides, 12–14 minutes total. Using a slotted spoon, transfer lamb to a plate. Add yellow onion and 2 Tbsp. water to pot and cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is slightly softened, 8–10 minutes. Add ginger, garlic, bay leaves, raisins, and ⅓ cup almonds. Cook, stirring occasionally, until garlic is softened, about 3 minutes.
Return lamb to pot and add tomato paste, cinnamon, cumin, red pepper flakes, turmeric, and cardamom. Cook, stirring occasionally, until mixture is fragrant and tomato paste has darkened and is beginning to stick to bottom of pot, about 3 minutes. Pour in 6 cups water and bring to a boil. Reduce heat to medium-low and bring to a bare simmer. Cover partially with lid (you want a little space for steam to escape) and cook, stirring occasionally, until lamb is tender and liquid has thickened, 60–75 minutes. Remove from heat; taste and adjust seasoning with salt.
Meanwhile, toast remaining 2 Tbsp. almonds in a small dry skillet over medium heat, tossing often, until golden brown, 4–6 minutes. Transfer to a cutting board and let cool before coarsely chopping.
Toss red onion and mint in a small bowl. Squeeze out juice from lemon over; season with salt. Toss again to coat.
Ladle stew into bowls. Top with chopped almonds and onion salad.
You can download the recipe of the week HERE!