MOROCCAN LAMB TAGINE WITH FIGS

MOROCCAN LAMB TAGINE WITH FIGS image

Yield 4 Servings

Number Of Ingredients 15

2 tablespoons olive oil (divided)
2 pounds boneless lamb shoulder, cut into 1-inch cubes
1 onion, sliced thin
1½ teaspoons salt (divided)
2 tablespoons tomato paste
1 teaspoon ground ginger
¼ teaspoon crumbled saffron
1 cinnamon stick
1 14-ounce can reduced sodium chicken broth
2½ cups water
6 ounces dried figs, stemmed and halved or quartered lengthwise (about 1½ cups)
1 tablespoon honey
1¼ teaspoons freshly ground black pepper
2 tablespoons sesame seeds, toasted (see note)
Fresh cilantro leaves (optional)

Steps:

In a Dutch oven, heat 1 tablespoon of the oil over moderately high heat. Add half the lamb and cook, stirring once or twice, until well-browned, about 5 minutes. Remove the lamb from the pan. Repeat with the remaining oil and lamb. Reduce heat to medium low and add the onions and ¼ teaspoon salt to the pan. Cook, stirring frequently, until the onions are tender and beginning to brown. Be careful not to burn the browned bits in the bottom of the pan. Add the tomato paste and cook, stirring constantly, for 1 minute. Return the lamb to the pan along with the ginger, saffron, cinnamon and 1 teaspoon salt; stir to combine. Add the chicken broth and water and bring to a boil. Reduce the heat to low and simmer, partially covered, until the meat is tender, about 1 hour and 15 minutes. Remove the cinnamon stick. Tilt the pan to the side and remove any fat floating on the top of the sauce with a spoon. Add the figs, honey, black pepper and the remaining ¼ teaspoon salt and bring to a simmer. Simmer, partially covered, until the sauce thickens slightly, about 10 minutes. Taste and adjust seasoning. Serve the tagine with the sesame seeds and cilantro (if using) sprinkled over the top. Note: To toast seeds, spread on baking sheet and bake in a 350-degree oven for 3 to 5 minutes or until brown.