Moroccan Lamb Tajine Recipe

Moroccan Lamb Tajine
(serves 6 to 8 )

1/3 cup of olive oil
4 onions, finely chopped
5 lbs. of lamb shoulder, cut into 2 inch pieces
2 lbs. of fresh tomatoes – peeled, seeded and chopped
3 tablespoons of ground cumin
2 tablespoons of turmeric
1 tablespoon of freshly grated ginger
1 pinch of salt
1 bunch of fresh cilantro, finely chopped
1 generous teaspoon of red pepper flakes
1/2 cup golden raisins
1/2 cup of chopped, dried apricots
1/2 cup of chopped, dried figs
1/2 cup of chopped, dried dates
1/2 cup of toasted, slivered almonds
1/2 cup of Moroccan black olives
1/2 cup of sliced Mandarin oranges
5 cups of couscous pasta
5 cups of chicken stock
Harrisa (spicy Moroccan red-pepper condiment)

Heat the olive oil in a large earthenware pot at medium temperature; add the onions and the lamb and cook for five (5) minutes. Add the tomatoes, cumin, turmeric, ginger, salt, red pepper flakes and 3/4 of the cilantro. Stir, cover and cook very slowly until the lamb is tender (approximately 45 minutes).

Make couscous according to the instructions on the package, replacing the water with the chicken stock. When the couscous is done, toss with the raisins and almonds.

Serve the tajine on a bed of the couscous; garnish with the apricots, dates, figs, black olives, Mandarin oranges, the remainder of the cilantro and just a dab of the Harrissa on the side.


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