[Jacob-list] Lamb Tagine

[Thomas Simmons]

(From  Friday's New York Times)

February 13, 2004
COOKING WITH THE TIMES
Lamb Tagine With Honey, Almonds and Apricots (Mrouzia)

qual parts sweet and savory, this dish is a long-cooking stew where lamb
shares the stage with a host of spices. Lamb shoulder is the ideal stewing
meat; it's plentiful connective tissue will melt down during the braising
process to thicken the sauce. Beef or rabbit can also be used, though the
cooking time may be shorter.

3 lbs. lamb shoulder or neck, trimmed of fat and cut into 2 1/2 inch cubes
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1 tablespoon ras el hanout (see note)
1/4 teaspoon saffron
1/2 cup water
1/2 cup (8 tablespoons) unsalted butter
2 medium onions, finely chopped
2 cloves garlic, finely chopped
2 cinnamon sticks
6 cups chicken stock (homemade or canned)
2 cups dried apricots, roughly chopped, or raisins
1 1/2 cups almonds, whole and blanched
3/4 cup honey (preferably dark)
1 teaspoon ground cinnamon
1 cup carrots, peeled, cut in 1/2-inch thick slices
1/2 cup flat-leaf parsley, chopped.

1. In a bowl combine the ginger, pepper, ras el hanout, saffron and water
and mix well. Add the meat and rub in the paste, coating evenly. Cover and
refrigerate overnight.

2. In a Dutch oven or other heavy, lidded pot, melt the butter over medium
heat. Add the onions, garlic, and cinnamon sticks and cook until the onions
are translucent and the mixture is fragrant.

3. Add the marinated meat to the pot and then the chicken stock to cover the
meat. Bring the stock to a boil, and skim off any scum that appears.

4. Reduce the heat to low, cover and simmer, stirring from time to time. Add
water if the pot becomes too dry. Stew until the meat is tender, about 1 1/2
hours.

5. Add the apricots, almonds, honey, carrots, and ground cinnamon and
simmer, covered, stirring often to prevent scorching, until the meat is very
soft and almost falling apart, about 30 minutes longer. (If it is too soupy,
uncover and simmer to reduce the sauce to a syrupy glaze.)

6. Stir in the chopped parsley and transfer to a warmed serving dish. Serve
immediately with couscous, rice or potatoes.

Yield: 6 to 8 servings.

NOTE: Ras el hanout is a Moroccan spice mixture that translates as "top of
the shop." It usually includes a combination of ginger, peppercorns,
cinnamon, allspice, cloves, cardamom, black cumin, aniseed, coriander,
cayenne, lavender, mace, nutmeg and turmeric. It can be purchased from
Middle Eastern specialty stores or Kalustyan's, 800-352-3451 or
www.kalustyans.com. If you cannot find it, substitute an equal amount of
Chinese five-spice powder or a mixture of spices that are available (ginger,
cinnamon, allspice, cumin, coriander, etc.)


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