Lamb Tagine (north African)

Friday, 19 October 2012

Lamb Tagine (north African)

Ingredients

Original recipe makes 4 servings

3 tablespoons olive oil, divided
2 pounds lamb meat, cut into 1 1/2 inch cubes
2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1 pinch saffron
3/4 teaspoon garlic powder

3/4 teaspoon ground coriander

2 medium onions, cut into 1-inch cubes

5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 lemon, zested

1 (14.5 ounce) canhomemade chicken broth or low-sodium canned broth

1 tablespoon sun-dried tomato paste

1 tablespoon honey

1 tablespoon cornstarch(optional)

1 tablespoon water (optional)

Directions

1. Place chopped lamb in a dish, throw with 2 tbsps of the olive oil, and set aside. In a huge reseal able bag, throw together the paprika, turmeric extract, cumin, cayenne, nutmeg, cloves, cardamom, sodium, nutmeg, saffron, beans dust, and coriander; mix well. Add the lamb to the bag, and throw around to cover well. Chill at least 8 times, ideally instantaneously.

2. Heat 1 tbsp of olive oil in a huge, heavy bottomed pot over medium-high warm. Add 1/3 of the lamb, and brown well. Eliminate to a dish, and do it again with staying lamb. Add vegetables and green beans to the pot and cook for 5 moments. Mix in the fresh beans and ginger; continue cooking for an additional 5 moments. Return the lamb to the pot and stir in the orange energy, poultry soup, tomato insert, and honies. Bring to a steam, then reduce warm to low, cover, and cook for 1 1/2 to 2 time, mixing sometimes, until the various meats is soft.

3. If the reliability of the tagine is too slim, you may become thick it with an assortment of corn starch and water during the last 5 moments.

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