Moroccan Lemon-Coriander Lamb Tagine
Before i left for my trip to the islands i made a nice lamb tagine for big bossman and i wanted to share the recipe with you. When comes the spring i crave for these big bright Mediterranean flavors, and i’m pretty sure you do too. The word tagine (or tajine) refers both to the dish and to the distinctive clay pot with a conical lid in which it is cooked. This North African “comfort” food is a staple of the region known as the Maghreb (Morocco, Tunisia and Algeria) and you just won’t believe how far i went to get this recipe for you…
Abdel the camel was my travel companion… He didn’t make it. [sigh]… I’m trying not to get too emotional with this. [sigh] eeh.. May you rest in peace Abdel the camel…sniff [sigh]. Umm…Quite a tasty animal though!
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7 green cardamon pods
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2 star anise
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2 pinches crushed red pepper flakes
Tagine:
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1 tablespoon coriander seeds
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1 tablespoon cumin seeds
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4 pounds boneless lamb shoulder (cut into 2-inch cubes)
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Sea salt and freshly ground black pepper
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1/3 cup olive oil
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2 whole heads garlic cut in half crosswise
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4 carrots, cut into 3/4-inch pieces
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4 celery stalks, cut into 1/2-inch pieces
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2 medium onions, cut into 3/4-inch dice
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1 cup red wine vinegar
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1/3 cup all-purpose flour
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5 cups chicken stock
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3 cups water
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6 plum tomatoes, roughly chopped
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1 lemon, zest removed with a sharp knife
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2/3 cup chopped cilantro leaves
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2 teaspoons Moroccan preserved lemon peel
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1/2 cup slivered almonds, toasted
Prepare the spice bundle: On a small square of cheesecloth, combine the cardamon seeds, star anise and red pepper flakes. Tie the cloth into a bundle with a piece of kitchen twine.
Brown the lamb: Season the lamb with salt and pepper. Heat the oil in a large, heavy Dutch oven over high heat. When the oil begins to smoke, add some of the meat in a single layer. Cook until nicely browned on all sides. Transfer the meat to a bowl and repeat with the remaining meat. Add the ground spice mixture and garlic and cook for 1 minute. Preheat oven to 350’F.
Cook the stew: Add the carrots, celery and onions. Cook until the onions are translucent, about 15 minutes. Add the vinegar and cook, scraping the bottom of the pan, until the vinegar evaporates. Sprinkle the flour into the pan and cook for 2 minutes, scraping the bottom of the pan. Add the stock, water, tomatoes, lemon zest, and spice packet. Bring to a simmer.
Bake the stew: Cover the pot loosely to let steam escape. Cook for 1 1/2 hours, or until the meat is fork tender and the liquid is reduced and somewhat thickened. Discard the spice bundle and the garlic bulbs. Stir in the cilantro.
To serve: Transfer to a serving bowl and sprinkle with the preserved lemon peel. Scatter the almonds on top. Serve hot alongside couscous and chickpeas.
Tags: Entree