Moroccan Lamb Tagine
I found this recipe accidentally. I had some lamb for stew and was trying to figure out what to make with it. Because of my Nepalese background, I own a LOT of spices. I mean...a LOT. I have a whole section of my cabinet dedicated to spices. I sometimes feel like this:
Anyway--because of the large number of spices I have, I was able to whip this dish up in no time! Although marinating it make take a while, it is not necessary to do it more than one hour (but more is better, obviously). So first the marination part. Gather up the spices! I used salt, paprika, ground cumin, turmeric, lamb seasoning from Penzy's, ground cinnamon, ground cloves, ground cardamom, garlic powder, coriander, and ground ginger.
In a large Ziplock® bag, I added 2 tablespoons of olive oil. Then I added lamb for stew (about a pound of it) in there, added salt to taste, and mixed it all up.
Next, I added the spices to the mixture. For those who have a hard time with teaspoon vs. tablespoon, and for those who want to be exact, they make measuring spoons in in-between categories (e.g. 3/4 tablespoon, 1/3 teaspoon, etc.). It makes life very easy!
Anyway, I added the spices and mixed it up and put it all in the refrigerator. I'll marinate it for three-four hours.
Follow along in a few hours when I blog about how this dish turns out! :-)
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Edited: 6:20pm
After the marination, I heated 2 tablespoons of olive oil in a large pot. I seared 1/2 teaspoon of cumin seed along with 1/2 turmeric. This gets the flavors out and soaked into the diced onions and minced garlic.
Add onions and garlic to the pot and brown for approximately 5 minutes.
Add lamb that you marinaded earlier into the pot. Cook for about 5 minutes browning on all sides and mixing up real well. Add carrots to the pot and cook for an additional 5 minutes.
Next, add a small can of V8 juice with one can of water and one bullion cube into the pot. Add sun-dried tomato paste and honey. Cover and cook on low heat for 1.5 hours.
BTW It smells DELISH right. Can't wait to eat it later with some couscous!
To make some couscous, just boil up 1.5 cups of water and a bouillon cube. Add to a cup of couscous in a study bowl and cover. It will be ready in 2-3 minutes.
Update: 8:00pm
Serve together, and enjoy!!
Next, I added the spices to the mixture. For those who have a hard time with teaspoon vs. tablespoon, and for those who want to be exact, they make measuring spoons in in-between categories (e.g. 3/4 tablespoon, 1/3 teaspoon, etc.). It makes life very easy!
Anyway, I added the spices and mixed it up and put it all in the refrigerator. I'll marinate it for three-four hours.
Follow along in a few hours when I blog about how this dish turns out! :-)
----------------------------------------
Edited: 6:20pm
After the marination, I heated 2 tablespoons of olive oil in a large pot. I seared 1/2 teaspoon of cumin seed along with 1/2 turmeric. This gets the flavors out and soaked into the diced onions and minced garlic.
Next, add a small can of V8 juice with one can of water and one bullion cube into the pot. Add sun-dried tomato paste and honey. Cover and cook on low heat for 1.5 hours.
BTW It smells DELISH right. Can't wait to eat it later with some couscous!
To make some couscous, just boil up 1.5 cups of water and a bouillon cube. Add to a cup of couscous in a study bowl and cover. It will be ready in 2-3 minutes.
Update: 8:00pm
Serve together, and enjoy!!
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