LAMB TAGINE (BRAISED LAMB SHOULDER WITH NORTH AFRICAN SPICES)

LAMB TAGINE (BRAISED LAMB SHOULDER WITH NORTH AFRICAN SPICES) image

Yield 8 people

Number Of Ingredients 24

4 pounds boneless lamb shoulder, trimmed of fat and sinew
1/2 onion, thinly sliced
1 inch knob of peeled fresh ginger, thinly sliced
-- Grated zest of 1 orange
1 tablespoon sea salt
Spice Blend
1 tablespoon fennel seed
1 tablespoon whole black peppercorns
1 tablespoon cumin seed
1 clove
2 teaspoons sweet paprika
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon saffron threads
1/4 teaspoon ground cardamom
4 tablespoons unsalted butter or olive oil
2 small parsnips, peeled and sliced
1 medium yellow onion, minced
1 inch knob of fresh ginger, minced
1 cinnamon stick
1 bay leaf
1/3 cup golden raisins
4 cups chicken stock
1/2 bunch cilantro, tied with a string

Steps:

Instructions: Cut the lamb into 16 pieces of approximately equal size. Toss with the onion, ginger, orange zest and salt. Cover and refrigerate overnight. For the spice blend: In a small skillet, toast the fennel seed, peppercorns, cumin seed and clove over moderate heat, shaking the skillet constantly until the spices become fragrant and the cumin begins to darken. Let cool, then pound fine in a mortar or grind in a spice mill. Transfer to a bowl and stir in the paprika, turmeric, coriander, saffron threads and cardamom. Melt the butter in a large Dutch oven or heavy pot over moderate heat. Add the parsnips, onion and ginger and saute for about 5 minutes to soften the vegetables. Add the spice blend and saute for about 3 minutes to allow the spices to bloom. Discard the sliced onion and ginger used to season the meat, then add the meat to the pot along with the cinnamon stick, bay leaf, raisins and stock. Bring to a simmer, then add the cilantro, tucking it down into the liquid. Cover and adjust the heat to maintain a gentle simmer. Cook until the meat is fork tender, 2 to 2 1/2 hours, turning it occasionally in the liquid to keep it moist. Transfer the meat to a platter with tongs. Discard the cilantro, bay leaf and cinnamon stick. Pass the sauce through a food mill or puree in a food processor, then return it to the pot. Taste for salt. Return the meat to the sauce and reheat gently. Serve hot.