Prep 3 hrs
Cook 2 hrs
True Moroccan comfort food. From Lukin's Celebrate Morocco.
- 3 lbs boneless lamb shoulder, cut into 2 inch pieces
- 1 cup fresh orange juice
- 1⁄2 cup sherry wine vinegar
- 4 garlic cloves, finely minced
- 1⁄4 cup extra virgin olive oil, plus more if needed
- 1 onion, chopped
- 3 carrots, peeled, halved lengthwise and cut into 2 inch pieces
- 1 teaspoon saffron thread
- 2 teaspoons ground cumin
- 2 teaspoons dried thyme
- 1 1⁄2 teaspoons ground coriander
- 1 tablespoon all-purpose flour
- 1 cup canned chick-peas, rinsed and drained
- 1⁄2 cup pitted prunes
- 1⁄2 cup dry red wine
- salt & freshly ground black pepper, to taste
- 3 ripe tomatoes, seeded and cut into 1/2 inch pieces
- 1⁄2 cup imported black olives, pitted
- 1 tablespoon fresh lemon juice
- of fresh mint, for garnish
- Place the lamb in a large nonreactive bowl and add the orange juice, vinegar and garlic. Toss to combine. Let the lamb marinate, covered, in the refrigerator for 2 hours, turning the pieces once or twice. Drain the lamb, reserving the marinade.
- Heat 2 T olive oil in a flameproof casserole over medium high heat. Add the lamb, in batches, and cook until browned, about 10 minutes per batch, adding more oil as needed.
- As the lamb is browned, remove the pieces to another bowl. Set the lamb aside. Reduce the heat to medium low and add the onion and carrots to the casserole. Adding more oil if necessary, cook the vegetables until softened, about 8 minutes. Then stir in the saffron, cumin, thyme, and coriander and cook over lowheat for 5 minutes to blend the flavors.
- Sprinkle the flour over the vegetables and cook, stirring, for 1 minutes. Add the chickpeas, prunes, wine and reserved marinade. Season with salt and pepper.
- Return the lamb to the casserole and add the tomatoes and olives. Simmer, covered over medium-low heat, stirring occasionally, for 1 1/4 hours. Stir int he lemon juice (this brightens the flavors.).
- Serve over couscous, garnished with fresh mint.
So delicious with prunes, carrots, chickpeas, spices and mint. True Moroccan flavors.
I love the look of tagines so just had to buy one.. This is the 1st recipe that I have tried and I was not disappointed. I usually do not like this type of food, however, this was delicious and all the flavors blended in so well,,, not any one overpowering the final taste. I am hooked but husband not quite so keen. I served it with couscous which worked so well to soak up the sauce. I have made some preserved lemons in readiness for more tagine recipes.