Monday, April 13, 2009

Apricot Lamb Tangine

Adapted from Closet Cooking

For Easter this year, I decided to try out a lamb recipe. I saw this one from Morocco and wanted to try it, but was a bit intimidated by the ingredients. Nevertheless, I kept going and was wonderfully surprised at how good it was. First bite was a huge burst of sweet and spicy flavors, and the lamb itself just melted in your mouth.

1 lb lamb, cut into bite sized pieces
2 tsp paprika
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1/4 tsp ground cardamom
1 tsp salt
1/2 tsp cayenne pepper
1 pinch saffron (I omitted this because I didn't have any, and it tasted fine)
1 tsp lemon (zest)
2 Tbsp oil
1 onion (chopped)
1 Tbsp garlic (finely minced)
1 Tbsp ginger (grated)
2 Tbsp tomato paste (I also added a few chopped sun dried tomatoes)
Enough beef stock to cover meat (I used about 4 cups)
3/4 cup dried apricots
1/2 cup raisins
1 Tbsp honey
2 Tbsp harissa (I couldn't find this in Finland, so I just used 1/2 tsp chili pepper)
Parsley (garnish)

1. Mix together the paprika, turmeric, cumin, coriander, cinnamon, cardamom, salt, cayenne pepper, lemon zest and oil. Place in a ziplock bag along with the lamb chunks and marinate in the fridge for a few hours to overnight.

2. Heat 1 Tbsp oil in a large pan and when it is hot, add the lamb searing until the sides are all brown. Take off the heat and set aside.

3. In a large pot, heat 1 Tbsp oil and add the onion and saute for about 5 minutes, add the garlic and ginger and saute about one minute more. Add the lamb, tomato paste, and cover with beef stock. Bring to a boil, reduce the heat and simmer until the lamb is fall apart tender (about 2-3 hours)

4. After 2-3 hours, add apricots, raisins, and extra beef stock if it isn't covered. Bring to a boil, reduce heat and simmer 20 more minutes. Then add the honey and harissa. Serve on couscous and garnish.

1 comment:

Super Angie said...

This looks yummy!!!! I loved tajines in Morocco! I will definitely try this.

P.S. I actually have saffron. I brought some home from Morocco. :)