Skip to main content

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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Vinaigrette Erique 2.0

From the archives:  Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well.  In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique.  It's great, yet I have been looking for something slightly more modern and upbeat.  So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...
Post a Comment
Read more

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce.   It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things.   Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular.   Many peo...
Post a Comment
Read more