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A Lamb Tagine for New Year 2019

For Christmas I gave our son a set of spice mixes I bought at Chelsea Market in NYC.  And I promised recipes on this blog to use them.  Here is the first - using a Lamb Tagine mix, which could be substituted probably very well as I describe below, if you don't have that specific mix.

Here I prepare the lamb tagine with dates, but you could use dried apricots or plums, or use preserved lemons.  You can choose.  I served with whole wheat Israeli couscous - but serve with whatever your favorite sides this dish has a lot of sauce to go with sides.


2-1/2 lb boneless lamb cut into 2-inch pieces
2 stalks celery, matchsticked
2 carrots, peeled and matchsticked
1 yellow sweet onion, sliced
2 cloves garlic, minced
1-inch fresh ginger, peeled and minced
1/2 6-oz tin of tomato paste - about 2-3 Tbsp

1 quart best chicken broth (or beef broth if you prefer)
12-15 dates (preferably pitted)

2 Tbsp favorite Tagine spice mix, or:
1 Tbsp ras el hangout Moroccan spice masala
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground cayenne pepper
1 Tbsp fresh rosemary, minced

Preheat oven to 375F.  Start browning the lamb in a dash of olive oil in a Dutch oven or other large oven-going pot, heated to high.

Brown the lamb cubes with a good amount of air between them - this should take about 10-12 minutes between batches. Remove the lamb to a bowl as it is browned.
Add the carrot and celery to the Dutch oven and continue cooking for about another 5 minutes.  
Add the onions and continue cooking another 5-8 minutes to soften and slightly caramelize the veggies. The longer and slower you cook these puppies, the more flavor they will deliver to you.
Add the garlic and ginger and cook another 2 minutes. Add the tagine spices and cook another minute or two.  Add a dash of olive oil if the mixture seems to become too dry.
Then add the tomato paste and cook another 4-5 minutes, until the tomato darkens and develops deep flavor.
Now add the broth and return the lamb to the pot.  Bring to a gentle boil.  Add the dates.  There should be enough liquid to almost, just about cover the meat mixture.  Use water if necessary.  Stir, cover and place Dutch oven in the oven.
Bake for about an hour, stirring at least once or twice.  Check for doneness - lamb should be able to be shredded easily with two forks.  If necessary, cook another 20-30 minutes.  

Serve with couscous, or favorite sides.  Serves 6-8.



Cook’s Note:  There is no question that stews like this are far better the next day - so if you are lucky enough to be able to prepare this dish the day before (or even 2-3 days before), go ahead and do it.  Let rest in the refrigerator, and gently re-warm on the cooktop before you are ready to eat.  Trust me (and my mother!) on this.
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