Wednesday, July 23, 2008

Lamb Tagine

The tagine is an easy traditional North African dish, usually of meat (I use a boned leg of lamb) cooked with spices and sweetened with fruits or honey. Enjoy with couscous or rice. Recipe serves 4.


1 pound (500 g) lean lamb (boned leg)
2 tablespoons olive oil
1 onion, sliced
Juice of 1 lemon
1 tablespoon honey
2 tablespoons chopped coriander leaves
1 teaspoon ground coriander
1 tablespoon chopped parsley
1 teaspoon powdered cinnamon
1 teaspoon powdered cumin
Few strands saffron (optional)
1 cup veal or chicken stock
1 cup chopped carrots
1 cup chopped leek
2 ounces (50 g) almonds (lightly browned in dry pan or oven browned)
Couscous or rice to serve
Natural yogurt, pepper, paprika and almonds to garnish


1. Cut the meat into bite-sized cubes. In large pan, brown it in 1 tablespoon olive oil over high heat (about 3 minutes). It is important the pan is hot enough for the lamb to brown without rendering juices and starting to stew. Remove from pan, drain and put in casserole dish.
2. In the same pan used for browning lamb, put remaining oil, reduce heat and cook onion until softened.
3. Add juice of lemon, honey, coriander, parsley, cinnamon, cumin, saffron, and stock.
4. Stir well then add carrots and leek pieces and pour mixture over lamb. Cover tightly and simmer for 2 hours in very low oven (240 degrees F/120 degrees C).
5. A few minutes before cooking is finished, stir in almonds.
6. Serve with couscous or rice, garnish with yogurt, black pepper, paprika and almonds.

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