Lamb Tagine
I love lamb and I love spices so a lamb tagine seemed like a good idea. This is a very earthy tasty dish. Definitely much better the second day. Eating on a cold day by the fire is a nice plus.
I love lamb and I love spices so a lamb tagine seemed like a good idea. This is a very earthy tasty dish. Definitely much better the second day. Eating on a cold day by the fire is a nice plus.
- 1.5 lb shoulder lamb
- 1 cup of lentils
- 1 1 15.5 can of pinto beans (although any other kin
- 5 small new potatoes
- 10 plum tomatoes
- 1 small diced shallot
- 5 cloves of garlic chopped
- 2 tablespoons peanut oil
- 5 small carrots small sticks
- 1 small diced delicata squash
- 1 thyme sprig
- 2 tablespoons of parsley chopped
- 1 teaspoon of curry power
- 1 teaspoon of tarragon
- 1 teaspoon spanish paprika
- 2 teaspoons of powder allspice
- 2 teaspoons of fresh pepper
- 1 cup of beef stock
- 1 large stick of cinnamon
- 2 teaspoons of grated ginger
- 1/2 teaspoon of coriander
- 2 tablespoons of fresh chopped chives
- 3 tablespoons of agave (feel free to add more)
- 1 salt; to taste
- 1 cup of pecans
- Carbohydrate 37.7136808333333 g
- Cholesterol 0 mg
- Fat 5.27601416666667 g
- Fiber 7.29480843148629 g
- Protein 4.75824083333333 g
- Saturated Fat 0.877023333333333 g
- Serving Size 1 1 Serving (449g)
- Sodium 72.0898333333333 mg
- Sugar 30.418872401847 g
- Trans Fat 0.390212083333333 g
- Calories 207 calories
Step-by-step
- Add the peanut oil to a cast iron pan, wait until the pan is quite hot.
- Add the lamb and brown for 5 minutes, then add all the other ingredients and cook for 2 hours in a cast iron pan at 350 degrees in the oven.
- Cover with aluminum oil for the first hour.
- Serve this dish with flat bread.
Managing the Long Braise
Cover the cast-iron vessel tightly with aluminum foil for the first hour of cooking at 350 degrees Fahrenheit to trap moisture while the root vegetables soften. Remove the foil for the remaining hour to let excess liquids reduce slightly and concentrate the aromatic spices. Keeping the lid or foil sealed tightly prevents premature steam escape, which would otherwise dry out the lentils and squash before they fully soften.
Storage and Make-Ahead Properties
Complex stews containing robust aromatics and dense roots benefit immensely from resting overnight in the refrigerator. Flavors meld cohesively during a 24-hour hold, and reheating the dish gently on the stovetop actually improves the overall texture of the sauce.
