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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Lamb / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Directions: 1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
2. Heat 1 tablespoon of olive
oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.
Comments: A great subtle flavor! A wonderful dish for a friendly get-together. Can be served with couscous and cucumber raita. I made it with ground lamb.
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Cucumber Raita
2 peeled seeded, thinly sliced cucumber
2 greek yogurt
264/5629 Quart(s) lemon juice
2 chopped fresh mint leaves
1/2 white sugar
417/10000 Ounce(s) salt |
Directions:
Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
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