My husband C is not fond of lamb meat the strong taste (& lingering taste) turns him off, I have to do extra measures like marinating it in turmeric rinse then cover it with turmeric again and to some extent discarding the first juice extracted when boiling/frying. I however absolutely enjoy eating lamb dish.
I’ve been planning to prepare a tagine dish for us but I want to cook one in an actual tagine, I bought one on sale at Home Centre.
I got this Moroccan Lamb Tagine from foodnetwork.com site, recipe by Emeril Lagasse – click here.
The thick gravy was so yummy that I ate leftover sauce the next day for lunch! I made another batch of this using beef shanks and it was still yummy but I still prefer using lamb.
We ate this Lamb Tagine with steamed rice and mix green salad, it was divine! I did made some minor changes from the original recipe doubled the amount of onions, add ginger (I love eating ginger), more broth and the next time I’m making this yummy dish I might add some veggies.
Lamb Tagine with Honey and Apricots
Recipe here from Emeri Lagasse
Ingredients:
1 kg Lamb Chops
1 tsp ground Turmeric
1 tsp ground Ginger
1 tsp Salt
3 tbsp Oil
2 cups Onion, chopped
4 Garlic cloves, minced
1 thumb size Ginger, peeled & sliced
2 cups Beef broth
a handful of Cilantro
1 cup dried Apricots
1/2 cup golden Raisins
2 tbsp Honey
1/2 tsp ground Cinnamon
1 tsp ground Pepper
*1 tbsp ground Turmeric (to wash lamb meat)
Procedure:
Rub lamb meat with 1 tbsp of ground turmeric let sit for 30 minutes then rinse with water, dry each meat with paper towels.
Mix turmeric, ground ginger and salt. Rub mixture to your lamb pieces, set aside while you heat your tagine.
Heat tagine on high, add oil and fry each meat till brown. Remove cooked meat and set aside. Repeat with the remaining lamb.
Saute 1 cup of chopped onions till transparent then add seared lamb making sure to stir in the brown bits that settled in the bottom. Add minced garlic and sliced ginger, simmer for 1 minute. Add 2 cups of beef broth and a handful of cilantro on the side bring to boil, reduce heat to medium low. Cover and cook for 2 hours till meat is tender to your liking.
Remove enough liquid from the meat to soak dried apricots and golden raisins let sit for 2 minutes.
After 2 hours remove cilantro bunch (discard) and meat from the pan, set aside. Simmer remaining liquid then add 1 cup onions, apricots, golden raisins, honey, cinnamon, salt and pepper. Boil liquid till slightly thickened then add back lamb meat cook for another 2 minutes.
Garnish with chopped cilantro. Enjoy!
Visit the original recipe here if you want to pair it with vegetable couscous and yogurt lemon dip.
Cuddles and Crumbs 