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Categories:
lamb water grape seed garlic onions ground ginger ground cinnamon ground turmeric ground cumin paprika pepper hanout cinnamon tomatoes prunes salt cilantro
Viewed: 58 - Published at: 9 years agoIngredients
- 4 pounds boneless leg of lamb, excess fat removed and cut into 1 1/2 - 2" pieces
- 32 dried apricots soaked in 2 cups water for at least 2 hours
- 3 tablespoons grape seed or neutral oil (more as needed)
- 3 cloves garlic, crushed
- 2 large onions, chopped (approximately 3 cups)
- 1 1/2 tablespoons ground ginger
- 2 teaspoons ground cinnamon
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 1 1/2 teaspoons Hungarian paprika
- 1/2 teaspoon Aleppo pepper
- 2 tablespoons Ras el Hanout
- 2 sticks cinnamon
- 1 28-oz. can tomatoes
- 1 cup prunes cut in bite size pieces
- Salt to taste
- Fresh chopped cilantro to serve
Method
- Preheat oven to 325 degrees.
- Drain the apricots and reserve the soaking liquid.
- In a 6-quart Dutch oven or other heavy pot with a lid, heat the oil over medium heat. Add the onions and garlic and cook for 2-3 minutes. Add ginger, ground cinnamon, turmeric, cumin, paprika, Aleppo pepper, Ras el Hanout and Moroccan spice mixture. Make sure the spices are evenly distributed. Add the lamb, coating all spices with the onions and spices.
- Add 3/4 cup of the reserved apricot water. Add canned tomatoes breaking them up as you add them. Add the liquid from the canned tomatoes and the cinnamon sticks. Gently mix thoroughly.
- Crumple a 12" length of parchment paper. Place paper directly on the surface of the stew, allowing the ends to come up the sides of the pot. Place lid on pot and put in oven.
- After 1 hour, add the apricots and prunes. Taste for salt and cook an additional hour covered. The lamb should be fork tender. Test again for salt. Allow it to cool completely, the store covered in refrigerator, up to 2 days ahead.
- Before serving, remove the tagine from the refrigerator. Any excess fat will have solidified on the top. Carefully remove it with a slotted spoon. Allow the tagine to come to room temperature and reheat in 350-degree oven or on stovetop on medium low heat.
- To serve, top with generous amount of chopped cilantro. Serve over couscous or basmati rice.
