This is Andy’s favorite dish of all time. Any time I ask him what he would like to have for dinner he says Tagine!!! I hope your families will like this as much as we do.
2 ½ pounds lamb shoulder, cut into cubes (I have also made this with a whole shoulder, more like a pot roast and that works great too.)
- Olive oil
- 2 onions, chopped
- 4 cloves garlic, chopped
- 3 T flour
- 1 ½ t cumin, 1 t cinnamon, 1t ground ginger, ½ t coriander
- Pinch cayenne
- 2-3 cups chicken stock
- 1 (14.5 oz) can tomatoes
- 1 cup chopped dried fruit (apricots, figs, dates, raisins)
- 1 bay leaf
- 1 can chickpeas, drained and rinsed
- Toasted sliced almonds
- Preheat oven to 300. Season lamb with salt and pepper.
- Sear meat in a large, hot skillet with olive oil in batches if necessary so the pan is not crowded. Let the meat brown nicely, being careful not to let the pan burn. Transfer meat to a pot that has a lid and goes in the oven.
- When all the meat is finished, lower the heat and sauté the onions in a little more olive oil until they start to brown. Add the garlic, sauté for a minute and then the flour and spices. Cook a couple minutes more.
- Add broth, scraping all the good bits from the bottom, letting the flour thicken a bit, then add the tomatoes, bay leaf, dried fruit and the stems from the cilantro (reserve leaves for garnishing the stew when it is served).
- Pour over the lamb, bring to boil, cover and put in the oven for 1 ¼ hours.
- Remove pot from oven, add chickpeas, cover and return to oven for 15 minutes.
- Serve with cilantro and almonds. This stew, like most are even better the next day so this is a great one to make ahead!