- 2 pounds boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds)
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 1/4 teaspoons salt
- 2 tablespoons vegetable oil
- 1 1/2 cups diced onions
- 3 large garlic cloves, minced
- 1 cup chicken broth
- 8 threads Spanish saffron, crushed
- 16 fresh cilantro sprigs, tied together with a cotton string
- 1 cup dried, pitted apricots
- 1/2 cup golden raisins
- 1 onion, halved and thinly sliced
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground pepper
- Cilantro sprigs, for garnish
- Moroccan Vegetable Couscous
- Moroccan Yogurt with Preserved Lemon Dip
- Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
- Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.
- Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
- Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.
- Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.
Harira: Moroccan Chickpea Stew With Chicken And Lentils
Moroccan Yogurt With Preserved Lemon Dip
Moroccan Lamb Tagine Smothered With Olives
Moroccan Mint Tea
Moroccan Vegetable Couscous
Herb And Tomato Salad With Preserved Lemons
Tagine Of Chicken With Preserved Lemons And Cerignola Olives
Baby Lettuces And Cayenne Roasted Peanuts With Creole Honey Mustard Vinaigrette, And Homemade White Cheddar Crackers
Apricot And Peach Galette With Walnut Paste And CrÃ‰me Fraiche