Name: Moroccan Lamb Tangine
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients: 1 lb. lamb (leg or shoulder, cut in 1-inch cubes); Salt and pepper (to taste); 1 tbsp. ground cumin seed; 1 tbsp. cracked coriander seed; 1 Tbsp. olive oil; 5 cloves of garlic (smashed); 1 medium carrot (diced); 1/2 tbsp. curry powder; 1 tomato (skin and seeds removed and chopped); 2 tbsp. tomato paste; 1 medium onion (cut in large squares); 1-1/2 tbsp. brown sugar; 2 bay leaves; 1 cinnamon stick; 2-1/2 c. chicken stock; 1/4 c. lamb stock; 3/4 c. California raisins (rehydrated)

Moroccan Lamb Tangine

Prep Time 10

Cook Time 2

Total Time 2 10

Print Recipe Pin Recipe

Servings

Ingredients

1 lb. lamb leg or shoulder, cut in 1-inch cubes
Salt and pepper to taste
1 tbsp. ground cumin seed
1 tbsp. cracked coriander seed
1 Tbsp. olive oil
5 cloves of garlic smashed
1 medium carrot diced
1/2 tbsp. curry powder
1 tomato skin and seeds removed and chopped
2 tbsp. tomato paste
1 medium onion cut in large squares
1-1/2 tbsp. brown sugar
2 bay leaves
1 cinnamon stick
2-1/2 c. chicken stock
1/4 c. lamb stock
3/4 c. California raisins rehydrated

Instructions

Preparation

1 Season lamb with salt and pepper, one-half the cumin and one-half the coriander. 2 Meanwhile, heat large skillet with olive oil until smoking.3 Carefully add lamb and sear evenly until golden; drain and reserve. 4 To the pan, add garlic, onions, carrots, remaining cumin, coriander and curry. Cook until fragrant. 5 Then add tomatoes, paste, brown sugar, bay leaves, cinnamon, chicken and lamb stock. Transfer everything into a large pot and bring to a simmer.6 While simmering adjust the salt, pepper and brown sugar to taste. 7 Add the lamb, cover tightly and place in preheated 300°F oven. Cook slowly until lamb is tender, about 2 hours. Serve hot with steamed couscous and California raisins.
Source: Chef Wolfgang Puck and California Raisin Marketing Board