Lamb Tagine

Fairy Nuff's Note:

A lovely sweet and spicy casserole from Morocco. Cook time doesn't include marinating time.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 4-6

Yield: 1.0 casserole

• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1 teaspoon white pepper
• ½ teaspoon chili flakes (or more to taste)
• ½ teaspoon ground cardamom
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 kg diced lamb
• 1 cup chicken stock
• 250 g pitted prunes
• ½ cup whole blanched almond

Directions:

1. Preheat oven to 180°C.
2. Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
3. Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
4. Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Place browned lamb in a large casserole dish.
5. Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
6. Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
7. Serve with couscous.

Reviews

[Lambkyns]

Excellent! Did not use any salt (my personal preference) and it was still very tasty. Loved the combination of spices and fruit/nuts. Will be making this again. Thanks Fairy Nuff!

[Sue Lau]

The spices in this are quite tasty, although next time I will use a little less salt. I loved the crunch of the almonds and the fruitiness of the plums. Cooking time was a bit less for us (about 20 minutes early). We enjoyed this with couscous and a salad. Thanks for sharing! ~Sue

[Cookgirl]

Dee-lish!! I used lamb chops and the ground cardamom was oh so heavenly. Served with whole wheat couscous, spinach salad and crusty bread. Huzzah! Reviewed for the Great Tangerine Hunt in N*A*M*E forum. ~td~