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Categories Soups, Stews, and Chilis Moroccan Lamb Tagine
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Moroccan Lamb Tagine
Description:

This can be cooked in a Dutch Oven, but the flavors are much richer if a Tagine is used.

Demo'd at the 3rd Annual GulfCoast Eggfest (2012).

Ingredients:
  • 4 lb boneless leg of lamb, trimmed of the 'hard' fat and cubed
  • 1/3 cup olive oil
  • 1 Tbsp sugar
  • 1 Tbsp cumin
  • 1 Tbsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp turmeric
  • pinch saffron threads
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp red pepper flakes, can use 1/4 or 1/8 t
  • 2 yellow onions, sliced
  • 1 can chopped or diced tomatoes and juice
  • 2 cups water
  • 4 cloves garlic, minced
  • 2 cans chick peas, drained
  • 1 cup raisins
  • 1 bunch cilantro, chopped
  • 1 lemon, sliced (preserved lemon is best, but can briefly grill regular lemon slices)
  • 1 cup kalamatta olives, sliced
Instructions:
  1. Cut the lamb into bite-sized pieces.
  2. Prepare the Egg for an indirect cook at 300* - platesetter, legs up, grid on top. *** **** See note below about preparing Egg ****
  3. Marinate for a half hour with 1/3 cup olive oil, sugar, cumin, ginger, cinnamon, turmeric, paprika, saffron, salt and red pepper.
  4. Brown the meat in batches, set aside.
  5. Brown two sliced yellow onions for about 10 minutes. Add 1 can chopped tomatoes, 2 cups water, minced garlic, and return meat to pot.
  6. Cover with Tagine top and cook until meat is tender (45-60 minutes). Add 2 cans chick peas and 1 cup raisins and cook another 20-30 minutes.
  7. Add some chopped cilantro, the olives, and 1 sliced lemon (that has been grilled) and simmer another 10-20 min. to let the flavors blend.
  8. Serve over prepared couscous.
Notes:

You can use the base of the Tagine on the stove top and brown the meat and onions while the Egg is stabilizing for the indirect cook. Or, you can start out with a direct cook at 350*, brown the meat and onions, then put in the platesetter with the grid on the legs. You will have to wait 10-20 minutes for the Platesetter to come up to temp, though.

Number Of Servings:8-10Source:Personal friend
Vegetarian:NoTime To Prepare:about 2 hr
Date:Sun 15 Apr 2012 21:28:15 UTCViewed:5940 times
Author:Misippi Egger (Clark Ethridge)Email:
Rating:No votes

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