Lamb Tagine

September 2, 2016

 

A few years ago, I started to learn how to cook, and I learned something surprising: I actually like to cook. I have a few go-to recipes, and I’ve decided to share one with you. If you'd like more, just let me know.

 

I'm a lazy cook, so this lamb recipe is simple. Just dump it all into the slow cooker in the morning and eat it for dinner. That's my kind of cooking!

 

Lamb Tagine

(The name, tagine, refers to both the pot it is cooked in and the resulting stew. It's from North Africa, and I prefer the Moroccan version.)

 

3 lbs. Lamb shoulder

Olive oil

2 onions

5–6 cloves garlic

1 tbs paprika

1 tbs cumin

1 tbs coriander

3 tsp turmeric

2 tsp cayenne pepper

3 whole cloves

1 cinnamon stick

2 ½ cups chicken broth

1 cup red wine (drink the rest of the wine while waiting for dinner)

2 tbs Worcestershire sauce

1 large can diced tomatoes

¼ tsp cardamom

¼ cup dried apricots

¼ cup dried cranberries or raisins (I like golden raisins)

1 tbs honey

 

Note: I like to use a slow cooker, but it can be simmered on a stovetop as well.

 

  1. Add olive oil to large pot or pan and brown lamb on all sides. Add lamb to slow cooker.

  2. Add a little more oil and sauté onions and garlic. When onions are translucent, add paprika, cumin, coriander, turmeric, cayenne, and cardamom. Sauté just until fragrant, about one minute.

  3. Add onion mixture to lamb in slow cooker.

  4. Add chicken broth, wine, Worcestershire sauce, cloves, cinnamon stick, tomatoes, apricots, raisins, and honey to slow cooker. Everybody in the pot!

  5. Cook on low for 8 hours or high for 4 hours.

 

I like to taste it about halfway through to see what it needs. Sometimes I'll add a little balsamic vinegar or more honey if it needs it. If you like a little kick to it, throw in a couple of tablespoons of Frank's Hot Sauce (my favorite), or any other hot sauce you have on hand. At this point I also add salt and pepper.

 

Frequently, with about an hour to go, I'll add chopped broccoli or asparagus. You can add anything you like—potatoes, carrots, or other root vegetables. This recipe also works well with a nice cut of beef, or even a pork shoulder.

 

If you decide to try this, don't forget to invite me for dinner. I'll bring the wine.

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