AFRICAN LAMB TAGINE

African Lamb Tagine image

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 26

RUB
1/2 tablespoon(s) smoked paprika
1/2 tablespoon(s) ground cumin
1/2 tablespoon(s) ground ginger
1/2 tablespoon(s) ground sumac
1/2 tablespoon(s) ras el hanout
1 teaspoon(s) ground turmeric
1 teaspoon(s) ground cinnamon
1/8 teaspoon(s) cayenne pepper, or more to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
TAGINE
1 1/2 pound(s) lamb shoulder (substitute chicken), cut into bite size pieces
1 1/2 tablespoon(s) olive oil
2/3 cup(s) red onions, finely chopped
3 large cloves garlic, pressed
1 cup(s) plum tomatoes, washed, seeded and diced
2 cup(s) low-sodium chicken broth if needed, divided
2 tablespoon(s) brown sugar, such as demerara
1 tablespoon(s) pomegranate molasses
1/4 teaspoon(s) moroccan mint flakes, or more to taste
1/2 teaspoon(s) saffron threads, crumbled
1 pinch(es) ground himalayan sea salt
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/4 cup(s) raisins, sultanas, currants, figs, dates or apricots
1/3 cup(s) toasted slivered almonds, for garnish
1 tablespoon(s) chopped cilantro, for garnish

Steps:

In a small bowl, mix all the ingredients for the rub together. Place lamb cubes in a large bowl and sprinkle on the rub mixture; stir until meat is well coated. Cover and transfer to the refrigerator for at least 18 and up to 24 hours.
The next day, place a diffuser on the burner under the tagine. Add oil and turn the heat to medium. When hot, add onions and sauté for 2 minutes. Add garlic and sauté for only 1 minute. Add lamb cubes and stir constantly; cook for 10 minutes. Add tomatoes, stir well and cook for another 5 minutes.
Pour in 1 cup chicken broth and add brown sugar, molasses, mint flakes, saffron, sea salt and freshly ground black pepper. Stir and increase the heat to medium-high. If desired, add ¼ cup dry fruits of your choice. When the mixture starts simmering, cover, reduce heat to medium-low and cook for 30 minutes, stirring often. During this time, if it needs more liquid, add a little chicken broth.
Half an hour later, remove the tagine from the heat and stir well before sprinkling on toasted slivered almonds and fresh chopped cilantro. Serve immediately with white rice, saffron rice or couscous along with flatbread (hobz). Makes 4-6 servings
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=3L4ecdNYuGg