The next time you are craving some comfort food on a cold night, but looking to try something a bit different, give this savoury Moroccan lamb tagine recipe a go.
2mediumcarrots - peeled, cut lengthwise and quartered
½mediumlemon zest
1dashcoarse sea salt
1dashground black pepper
2tablespoonscilantro - chopped
2tablespoonsparsley - chopped
1teaspoonpaprika
1 ½teaspoonsturmeric
½teaspoonground black pepper
¼teaspoonsaffron
1tablespoonhoney
¼teaspooncardamom - ground
1teaspooncilantro (coriander) - ground
½teaspooncumin - ground
1pinchred pepper flakes - crushed
½teaspoonsalt
Instructions
Preheat oven to 375 degrees Fahrenheit.
Soak saffron in 1 teaspoon warm water and allow it to ‘bloom’.
Heat olive oil in a large skillet or sauté pan over medium heat.
Salt and pepper lamb evenly and sear in a preheated sauté pan for bout 6 to 7 minutes or until well browned.
Add paprika, turmeric, black pepper, salt, cardamom, cumin, coriander, cinnamon stick and red pepper flakes to the lamb and cook until fragrant, about 1 minute.
Remove lamb from pan and set aside in tagine or casserole dish.
Deglaze pan with a bit of beef stock, add onion and cook for 2 minutes until the onion is softened.
Remove pan from heat and add cooked onion to the lamb.
Add tomato paste, beef stock, garlic, ginger, carrot, tomato and accumulated juice, honey and saffron with soaking water. Mix to coat lamb and incorporate all the ingredients.
Cook for 1 hour.
Remove tagine or casserole from the oven and add the apricots, chickpeas, cilantro, parsley and lemon zest. Stir gently to blend.
Return to oven for 20 minutes.
Serve immediately with couscous or chunks of crusty bread.