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Category: Main courses

Lamb tagine

COUSCOUS is one of the world's most extraordinary foods, more delicate than any gnocchi, light as a snowdrift. It's also terribly misunderstood. More than just the stuff that comes out of a box, couscous is a whole world of wonderful ... Read more

Total time: 2 1/2 hours plus overnight refrigeration | Serves 8
Note: From Adel Chagar of Chameau restaurant.

Raisin garnish

  • 2 tablespoons ( 1/4 stick) butter
  • 1 cup golden raisins
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 cup chicken stock
  • 1/2 star anise
  • 1 (3-inch) cinnamon stick
  • 1/4 teaspoon salt

Step 1Melt the butter in a medium saucepan over low heat. Add the raisins. Stir to coat with the butter. Cook for 5 minutes, stirring occasionally.

Step 2Add the honey, lemon juice, chicken stock, star anise, cinnamon stick and salt. Cook slowly over low heat until almost all of the liquid has evaporated and the raisins are plump, about 20 minutes. Set aside.

Lamb and assembly

  • 4 pounds lamb shoulder
  • Sea salt, pepper
  • 3 tablespoons olive oil
  • 3 tablespoons canola oil
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1/4 teaspoon saffron
  • Moroccan spice mixture ( 1/4 teaspoon cinnamon, 1/8 teaspoon ground coriander, 1/8 teaspoon saffron, 1/4 teaspoon white pepper, 1/4 teaspoon turmeric)
  • 2 celery stalks, sliced into 2-inch pieces
  • 2 carrots, peeled and sliced into 2-inch pieces
  • 1/2 pound canned whole tomatoes, crushed
  • 8 sprigs parsley, tied with kitchen twine
  • 1 1/2 cinnamon sticks
  • 10 cups chicken stock
  • 2 tablespoons tomato paste
  • 1 recipe steamed couscous (see related recipe)
  • Raisin garnish
  • Harissa, optional

Step 1Cut the lamb into 3-inch pieces and season with salt and pepper. Refrigerate overnight.

Step 2Put the oils in a large Dutch oven, bring to high heat, add the lamb chunks in bunches and brown. Remove the lamb, reduce heat to medium, add the onions and garlic and saute until tender.

Step 3Add the saffron, spice mixture, celery and carrots and cook 10 minutes.

Step 4Add the tomatoes, parsley, cilantro, cinnamon, chicken stock and tomato paste and bring to a boil. Add the lamb back into the pot.

Step 5Cover the pot, put in a 350-degree oven and cook until the lamb is completely cooked, about 1 1/2 hours. Serve with couscous, raisin garnish and harissa, if desired.

Each serving (without couscous, with 1 tablespoon garnish):
732 calories; 50 grams protein; 16 grams carbohydrates; 2 grams fiber; 47 grams fat; 15 grams saturated fat; 179 mg. cholesterol; 847 mg. sodium.
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