LAMB TAGINE WITH CARROTS AND TURNIPS

Lamb Tagine with Carrots and Turnips image

Provided by Valerie Bertinelli

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 18

2 pounds cubed lamb stew meat
2 tablespoons all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
Kosher salt
2 tablespoons olive oil
1 red onion, quartered and thinly sliced
2 garlic cloves, roughly chopped
2 tablespoons tomato paste
1 cup pomegranate juice
3 medium carrots, sliced into 1/4-inch-thick rounds
2 medium turnips, peeled and diced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/2 cup pomegranate seeds

Steps:

Toss the lamb with the flour, coriander, cumin, ginger, allspice, cinnamon and 1 1/2 teaspoons salt in a large bowl.
Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add the lamb, in batches if necessary to avoid overcrowding, and brown well on all sides, about 6 minutes per batch.
Add the onion and garlic to the pot and cook, stirring, until the onions have softened slightly, about 3 minutes. Add the tomato paste and cook, stirring, for about 1 minute. Add the pomegranate juice and scrape up any brown bits from the bottom of the pan. Add 2 cups water and bring to a simmer. Cover, reduce the heat to low, and cook at a bare simmer, stirring occasionally, for about 30 minutes.
Add the carrots and turnips and continue to cook, covered, until the lamb is tender, 45 minutes to 1 hour more. Stir in the cilantro and parsley and season with salt.
Sprinkle with pomegranate seeds and serve.