Tagines are incredibly fragrant and delicious. This one features tender chunks of lamb, exotic spices, sweet dried fruit and a hit of fresh herbs. Serve over couscous.
HANDS-ON TIME
55 minutes
TOTAL TIME
2¼ hours
MAKES
8 servings
INGREDIENTS
1.35 kg boneless lamb shoulder
2 tsp ground cumin
1½ tsp cinnamon
1 tsp each salt and ground ginger
½ tsp turmeric and pepper
2 cups sodium-reduced chicken broth
1 tsp saffron threads
¼ cup slivered almonds
3 tbsp vegetable oil
2 onions, chopped
3 cloves garlic, minced
4 carrots, diagonally sliced
1 cup sliced dried apricots
½ cup golden raisins
1 tbsp liquid honey
1 tbsp chopped fresh mint
DIRECTIONS
Trim fat from lamb; cut into 1½-inch (4 cm) cubes. Set aside.
In large bowl, combine cumin, cinnamon, salt, ginger, turmeric and pepper; remove 1 tbsp and set aside. Add lamb to bowl; toss to coat. Set aside.
In saucepan, heat broth until hot; add saffron and let stand for 10 minutes.
While broth is heating, in large dry shallow Dutch oven, toast almonds over medium heat until fragrant, about 2 minutes. Remove from pan; set aside.
Add 1 tbsp of the oil to Dutch oven; heat over medium-high heat. Working in batches, brown lamb, adding up to 1 tbsp more oil as necessary, about 6 minutes per batch. Using slotted spoon, transfer to plate.
Add remaining oil to Dutch oven; reduce heat to medium. Cook onions, garlic and reserved spice mixture, stirring occasionally, until garlic is golden, about 5 minutes.
Return lamb and any accumulated juices to Dutch oven. Add broth mixture and bring to boil. Reduce heat to low; cover and simmer, stirring occasionally, until lamb is tender, about 1 hour.
Add carrots, apricots, raisins and honey; cover and simmer, stirring occasionally, until carrots are tender, about 30 minutes. Uncover and bring to boil; boil over medium heat until sauce is thickened to consistency of gravy, about 5 minutes. (Make-ahead: Let cool for 30 minutes; transfer to shallow airtight container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days.)
Sprinkle with almonds and mint just before serving.
NUTRITIONAL INFORMATION, PER SERVING: about 359 cal, 30 g pro, 14 g total fat (3 g
sat. fat), 29 g carb, 4 g fibre, 86 mg chol, 554 mg sodium. % RDI: 6% calcium, 32% iron, 103% vit A, 7% vit C, 15% folate.
