Apricot Lamb Tagine
This year, the apricot lamb tagine has easily filled my memory the previous couple of years and that i am completely satisfied! The lamb was very tender and really delicious. All the flavors within the pan have many time to mingle and obtain to understand one another for hours of simmering and therefore the lamb is infused with great results. Despite the strong flavor of the sauce, the flavour of lamb remains and is ideal for this dish. Of course, I serve the lamb tagine on a light-weight , creamy spread of whole wheat couscous, topped with chopped cilantro and pistachios.
Wish everyone an exquisite Easter!
INGREDIENT
2 teaspoons paprika
1 teaspoon of turmeric powder
1 teaspoon ground cumin
1 teaspoon coriander powder
1 teaspoon ground cinnamon
1/4 teaspoon powdered cardamom
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 pinch of turmeric
1 teaspoon lemon (peel)
1 tablespoon of oil
1 pound lamb (cut into small pieces)
1 tablespoon of oil
1 onion (chopped)
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
2 tablespoons tomato puree (I used sun dried chopped tomatoes)
1 to 2 cups of beef stock
3/4 cup dried apricots
1/2 cup raisins
1 tablespoon honey
2 tablespoons of harissa
1/4 cup pistachios (chopped, optional)
1/4 cup coriander (chopped, optional)
1/4 cup parsley (chopped, optional)
1 cup Greek yogurt (optional)
instruction
1.Combine the paprika, turmeric, cumin, coriander, cinnamon, cardamom, salt, cayenne pepper, turmeric, lemon peel and oil during a ziplock bag with lamb, mix well and soak within the refrigerator for a couple of hours to overnight.
2.Heat the oil during a large skillet over medium-high heat, add the lamb, brown on all sides and put aside .
3.Add the onions and saute until tender, about 5 minutes.
4.Add garlic and ginger, saute briefly.
5.Add lamb, ingredient and beef stock , bring back a boil, reduce meat and simmer, cover, until lamb is tender, about 2-3 hours.
6.Add the apricots, raisins and more beef broth to hide .
7.Bring to a boil, reduce heat and simmer for about 20 minutes.
8.Add honey and harissa.
9.Serve over couscous and garnish with pistachios, coriander, parsley and Greek yogurt.
