Moroccan Lamb Tangine

moroccan_lamb_tangine
California Raisin Marketing Board
http://pgoarelish2.files.wordpress.com/2011/04/moroccan_lamb_tangine.jpg?w=150
  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 130 mins

Ingredients

1pound lamb (leg or shoulder), cut in 1-inch cubes
3/4teaspoon salt, to taste
3/8teaspoon pepper, to taste
1tablespoon ground cumin seed
1tablespoon cracked coriander seed
1tablespoon olive oil
5cloves garlic, smashed
1medium carrot, diced
1/2tablespoon curry powder
1 tomato, skin and seeds removed and chopped
2tablespoons tomato paste
1medium onion, cut in large squares
1-1/2tablespoon brown sugar
2 bay leaves
1 cinnamon stick
2-1/2cup chicken stock
1/4cup lamb stock
3/4cup California raisins, rehydrated

Instructions

  1. 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.
  2. 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.
  3. 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, courtesy of the California Raisin Marketing Board

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