LAMB TAGINE WITH SPICY BASMATI RICE

LAMB TAGINE WITH SPICY BASMATI RICE image

Number Of Ingredients 19

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Ingredients
Tagine:
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 (optional)
1/2 cup golden raisins

Steps:

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.