Ingredients
- 2 Tbsp olive oil
- 3 cloves garlic minced
- 3 tsp Kosher salt
- ½ tsp cracked pepper
- 1 ½ tsp cinnamon
- 2 tsp coriander ground
- 2 tsp paprika
- 1 tsp ginger ground
- 3 lbs lamb shoulder or leg cubed into 1" pieces
- 1 onion large, sliced
- 1 cup vegetable broth
- 10 saffron threads
- 2 Tbsp tomato paste
- 2 tsp cornstarch
- 4 cardamom pods
- 2 Tbsp parsley chopped
- 10 dried apricot slices cut in half
- 3 Tbsp pistachios shelled
- 2 baking potatoes sliced thin
Instructions
1. In a small bowl mix together all the spices.Place the cut up lamb in a glass dish, and drizzle with the olive oil. Mix in thoroughly with your hands.
2. Evenly sprinkle with the spice mixture, and again, mix thoroughly with your hands. Place in the refrigerator for 3 hours or overnight.
3. Place the onions on the bottom of the tagine dish, and sprinkle with salt. Sweat them down for about 20 minutes on medium.
4. Slowly, add the meat, and break up any pieces that are stuck together.
5. Cook for about 20 minutes, uncovered, and stirring often.
6. In a bowl, whisk together the broth, tomato paste, and cornstarch, and add to the meat. Add the saffron to the tagine. Stir to combine.
7. Wrap the cardamom pods in a piece of cheesecloth and tie with a piece of twine. Add to the meat and broth mixture.
8. Stir in the apricots and pistachios.
9. Cover, and cook for 1 hour on low. Feel free to ladle out and excess liquid, keep it warm and save for later when serving.
10. Line with the potatoes forming concentric circles over the simmering lamb.
11. Cover again, and cook for an additional 30 minutes, or until the potatoes are soft. Sprinkle the parsley on top.
Click here to find out more. --> Moroccan Lamb Tagine with Apricots - Analida's Ethnic Spoon