Moroccan Lamb Stew (Tagine)

Tagine

Ingredients

1 3/4 lb
Earls neck or shoulder of lamb
to taste
salt and pepper
3 tbsp
olive oil
1/2 tbsp
harissa or chili paste
1/2 tsp
cumin
1/2 tsp
cinnamon
1/2 tsp
ginger
1 can
diced tomatoes (28 oz)
1
onion (cut in quarters)
2
garlic cloves (crushed)
2
carrots (cut into large chunks)
1
potato (cut into large chunks)
2
bay leaves
water
1 can
chick peas (drained - 19 oz)

Directions

Salt and pepper the lamb (cut into small cubes after removing fat). In an enamel pot, heat oil to medium-high and brown a few pieces of meat at a time. Combine the meat, harissa, spices, and tomatoes, bringing the mixture to a boil, then cover and simmer for 30 minutes on low heat. Add vegetables, bay leaves, and enough water to immerse all of the ingredients. Bring to a boil again, then cover and simmer on low heat for one hour while stirring regularly, or until the meat is tender. Five minutes before the end of cooking, add the chick peas. Sprinkle with mint and chopped coriander, and serve with couscous.

Earls Meat Market

Yield: 4 Servings
Region:
Culture:
Category: Soup & Stew