So today, after months of planning to use it, the maiden voyage occurred and I made Lamb Tagine.Lamb Tagine Recipe
3 tabsp olive oil, divided
2 lbs lamb meat (shoulder or shanks) cut into 1 1/2 inch cubes
2 tsp paprika
1/2 tsp ras el hanout
1/4 tsp ground tumeric
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground cardomon
1/2 tsp salt
1/2 tsp ground ginger
3/4 tsp ground coriander
pinch saffron
2 medium onions cut into 1 inch cubes
3/4 tsp garlic
5 carrots, peeled and cut into quarters,
1 tbsp freshly grated ginger
2 sweet potatoes/yams, cubed
2 cups chicken broth (1 cup if using tagine pot)
1 tbsp tomato paste
1 tsbp honey
4 cups sliced mushrooms
2 cups green peas
1 cup raisins
1 cups slivered almonds
1) Place lamb in a bowl, toss with 2 tbsp of olive oile and set aside. Mix together the paprika, ras el hanout, tumeric, cumin, cayenne, cinnamon, cloves, cardomon, salt, ginger, safron and coriander. Add to lamb and toss to coat well. Cover and refridgerate for 2 to 8 hours (the longer the better).
2) Heat 1 tbsp of oil in heavy pot. Add lamb, onions and garlic. Add chicken broth, tomato paste and honey. Bring to a boil. Then do one of the following.
a)If using tagine, transfer lamb, onion, broth mixture to the tagine and add the vegetables, raisins, and almonds. Bake at 325 F for 1 1/2 hours.
b) For stove top method, simmer for 1 1/2 to 2 hours stirring occasionally until the meat is tender. Add carrots, sweet potato, mushrooms, peas, raisins, and almonds and cook for an additional 30 minutes.
3) Serve over prepared couscous or rice.
