LAMB TAGINE WITH CHICKPEAS AND RAISINS, BASMATI RICE AND HARISSA

Lamb Tagine with Chickpeas and Raisins, Basmati Rice and Harissa image

Provided by Bobby Flay

Time 10h30m

Yield 4 servings

Number Of Ingredients 34

2 pounds lamb shoulder, cut into 2-inch pieces
6 cloves garlic, coarsely chopped
1 tablespoon honey
1/4 cup olive oil
3 tablespoons chopped cilantro
Pinch of saffron threads
2 teaspoons paprika
2 teaspoons ground cumin
2 tablespoons sun-dried tomato paste
Salt and pepper
2 potatoes, cut into chunks
2 carrots, cut into chunks
2 yellow onions, peeled and cut into chunks
1 1/2 cups vegetable stock
1 cinnamon stick
1 cup cooked chickpeas
1/2 cup golden raisins
2 red bell peppers, roasted, peeled and chopped
1 small red chile, chopped
2 cloves garlic, chopped
1/2 teaspon coriander seeds, toasted in a pan
1/2 teaspoon cumin
Salt
3 tablespoons olive oil
2 tablespoons olive oil
1 yellow onion, finely chopped
1 teaspoon cumin seeds
1 cinnamon stick
2 cardamom seeds, crushed
2 bay leaves
2 cups basmati rice, washed well and drained
3 cups water
2 tablespoons lemon juice
Salt and freshly ground pepper

Steps:

For the tagine: Mix together the garlic, honey, olive oil, cilantro, saffron, paprika, cumin and tomato paste in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Preheat oven to 400 degrees F. Put the meat and the marinade into a tagine or Dutch oven and sprinkle with salt and pepper. Add the potatoes, carrots, onions, stock and cinnamon and stir together. Place the tagine lid on or Dutch oven lid and bake for 1 hour. Stir the chickpeas and raisins into the tagine and cook for 30 minutes. Remove the lid or foil and cook an additional 30 minutes to brown the vegetables. Garnish with cilantro springs.
For the harissa: Combine all ingredients in a food processor and process until smooth.
For the rice: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Ad the cumin seeds, cinnamon stick, cardamom seeds and bay leaves and cook for 2 to 3 minutes. Add the rice and toss to coat with the mixture. Add the water and lemon juice and season with salt and pepper. Bring to a boil, cover and reduce heat to medium low, cook for 15 minutes, or until rice is tender and water has been absorbed. Remove from the heat and leave covered for 5 minutes. Fluff with a fork.