Morocan lamb tagine
Kangxq
用料
| Paprika | 1.5 tbsp |
| Cayenne pepper | 1 tsp |
| Ground black pepper | 1 tsp |
| Ground giner | 1.5 tbsp |
| Turmeric | 1 tbsp |
| Ground cinnamon | 2 tsp |
| Saffron | 1 tsp |
| Lamb shoulder (cubed) | 2 pounds |
| Onions | 2 |
| Olive oil | 2 tbsp |
| Argan oil | 2 tbsp |
| Garlic | 3 cloves |
| Tomato juice | 1 pint (570 ml) |
| Tomatoes (chopped) | 2-4 |
| Dried apricots | 4 oz (115g) |
| Dates | 2 oz (55g) |
| Sultanas or raisins | 2 oz (55g) |
| Almonds flacks | 3 oz (85g) |
| Lamb stock | 1 pint (570 ml) |
| Cilantro | 2 tbsp |
| Parsley | 2 tbsp |
| Honey (optional) | |
| Salt | |
| Cardamom(optional) | 0.5 tsp |
| Coriander(optional) | 0.5 tsp |
| Nutmeg(optional) | 0.25 tsp |
| Cloves(optional) | 0.25 tsp |
| Mint (optional) |
Morocan lamb tagine的做法
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In a large bowl, toss lamb with about 2 teaspoons salt. Let sit at room temperature for 1 hour or overnight in the refrigerator.
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In a tagine or Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.
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Reduce heat to medium and add onion to the pot. Cook until soft, 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute more, then add tomato paste and stir until coated. Add cinnamon stick, saffron, and spices and cook until toasted, 1 minute more.
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Add lamb, lamb stock, apricots, and broth to pot and season with salt and pepper. Bring to a boil, then reduce heat and let simmer, covered, until lamb is tender and liquid is reduced, about 1½ hours.
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Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.
