Tuesday, July 23, 2013

Lamb Tagine

Yellow Rice

1.5 cups basmati rice
3/4 tsp turmeric
1/4 tsp cumin
3 cups chicken stock
1 tsp garlic, minced
1 tbsp butter
1/2 tsp salt
optional - lemon at end

Add turmeric, cumin, stock, garlic, butter, salt to stock pot and bring to boil.  Add rice, return to boil, then cover and turn heat to very low (barely simmer) for 20 minutes until all liquid is absorbed.  Turn off heat and let sit for 10 minutes more, then fluff with fork.

Lamb Tagine

2 lbs lamb shoulder, cubed (approx 1.5 inch cubes)
2 tsp paprika
1/4 tsp turmeric
1/2 tsp cumin
1/4 tsp cayenne
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp cardamom
1/4 tsp ground cloves
1/2 tsp ginger
1 tsp salt
1 pinch saffron
3/4 tsp garlic powder
3/4 tsp coriander

1.5 cups chicken broth
2 plum tomatoes, seeded and chopped
1 medium onion, chopped
1 leek, chopped
2 carrots, chopped
1 pear, peeled and chopped
1/2 cup raisins

Combine all spices in gallon ziplock bag, toss together well, then add raw lamb, toss again well until lamb is evenly coated.  Refrigerate overnight ideally.
In saucepan with a few tbsp olive oil, brown lamb on all sides for a few minutes
Pour chicken broth into pan to deglaze it from lamb, save to add into slow cooker
In slow cooker, put all vegetables, raisins
Layer lamb on top, then pour in chicken broth
Turn on slow cooker to low setting for 8-10 hours

No comments:

Post a Comment