Moroccan Lamb Tangine
- Yield 6 servings
- Prep 20 mins
- Cook 130 mins
A Moroccan slow cooker or tangine cooks raisin-seasoned lamb to perfection.
- 1 pound lamb (leg or shoulder), cut in 1-inch cubes
- 3/4 teaspoon salt, to taste
- 3/8 teaspoon pepper, to taste
- 1 tablespoon ground cumin seed
- 1 tablespoon cracked coriander seed
- 1 tablespoon olive oil
- 5 cloves garlic, smashed
- 1 medium carrot, diced
- 1/2 tablespoon curry powder
- 1 -- tomato, skin and seeds removed and chopped
- 2 tablespoons tomato paste
- 1 medium onion, cut in large squares
- 1-1/2 tablespoon brown sugar
- 2 -- bay leaves
- 1 -- cinnamon stick
- 2-1/2 cup chicken stock
- 1/4 cup lamb stock
- 3/4 cup California raisins, rehydrated
- Season lamb with salt and pepper, one-half the cumin and one-half the coriander. Meanwhile, heat large skillet with olive oil until smoking. Carefully add lamb and sear evenly until golden; drain and reserve. To the pan, add garlic, onions, carrots, remaining cumin, coriander and curry. Cook until fragrant.
- Then add tomatoes, paste, brown sugar, bay leaves, cinnamon, chicken and lamb stock. Transfer everything into a large pot and bring to a simmer. While simmering adjust the salt, pepper and brown sugar to taste.
- Add the lamb, cover tightly and place in preheated 300F oven. Cook slowly until lamb is tender, about 2 hours. Serve hot with steamed couscous and California raisins.
Recipe by Chef Wolfgang Puck.