Lamb Tagine
The tagine is the national dish of Morocco, named for the distinctive pot in which it is cooked and served. A tagine is a ceramic pot with a cone-shaped lid that can be cooked either on the stove on in the oven.
Recipe credit: The Global Foods Online Kitchens
2 tablespoons extra virgin olive oil
2 carrots, sliced
1 potato, cubed
2 onions, quartered
3 tomatoes, diced
2 pounds lamb, cut into cubes
3 cloves garlic, minced
1/4 teaspoon saffron
1 teaspoon ginger
2 teaspoons paprika
1/2 teaspoon ground coriander
2 teaspoons turmeric
1 teaspoon salt
1 teaspoon pepper
1 cup beef or chicken broth
1. Pour olive oil into bottom of tagine. Arrange carrots so that they cover the bottom. Then layer the potatoes, onions, tomatoes, and chick peas, one ingredient at a time. Next, arrange lamb chunks on top of the vegetables.
2. Sprinkle the garlic, saffron, ginger, paprika, coriander, turmeric, salt, and pepper over the lamb. Do not feel the need to stir the ingredients; just leave the layers as they are. Pour the broth over the lamb.
3. Place the tagine on the burner of an electric or gas stove. Place the cover on it and turn on the heat to medium-low. Let it cook for about 1 hour.
4. Remove the cover and cook for another 15 minutes or so. Replace the cover before serving, as it is impressive when you pull the cover off.
5. Serve with couscous.
