Moroccan Lamb

Moroccan Lamb

First posted in Izzy Have You Eaten on February 5, 2012

This recipe is a favourite as it is quick to prepare and cooking time is slow, which allows you to go take a nap ... or read a book. I made some yesterday, and the fragrance of lemon laced with cinnamon, cumin and apricots wafted through the quiet afternoon spaces. I'll serve the tagine with warm cous cous, and a green salad.  Having let it rest overnight, the flavours will have deepened and mellowed. Ingredients

• 1 tablespoon ground cumin

• 2 teaspoons ground coriander

• 1 1/2 teaspoons salt

• 1 teaspoon fennel seeds

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon ground black pepper

• 1 to 1.5 kg trimmed, boned lamb

• 4 tablespoons olive oil

• 1 large onion finely chopped

• 1 tablespoon tomato paste

• 2 cups chicken broth

• 1 can chickpeas, drained

• 1/2 cup dried apricots, chopped

• 2 large tomatoes chopped

• 1 table spoon fresh ginger, chopped

• 2 cinnamon sticks

• 2 teaspoons grated lemon peel

• 2 tablespoons fresh coriander

Directions

1. Mix first 6 ingredients together in a large bowl.

2. Add lamb and toss to coat.

3. Heat 2 tablespoons oil in a heavy skillet over medium high heat.  Working in batches, fry the lamb and cook till browned on all sides.

4. Transfer to another bowl and keep aside.

5. Add onion to the skillet and the tomato paste.  Reduce heat to medium, saute onions till soft, about 5 minutes.

6. Add broth, chick peas, apricots, tomatoes, cinnamon sticks, ginger and lemon peel, and bring to a boil.

7. Return lamb to the pan and bring to a boil.

8. Reduce heat to a simmer, cover and cook for about an hour.

9. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes.

10. Season with salt and pepper, sprinkle with chopped fresh coriander and serve warm.