This is a really lovely meal-- truly delicious and very little work. After browning things in a pan, you whack it in the oven and forget about it. Serve with couscous, bulgur or the simple rice recipe included here. Serves 4 if you have a nice vegetable dish on the side.
Ingredients for tagine:
2 TBS olive oil
500g/1 lb., 2 oz. lamb neck or shoulder, cut into chunks (not too small; 1 1/2-2" is good)
1 large onion, peeled and chopped coarsely
1 clove garlic, pressed or chopped finely
1 tsp. ground ginger, or grate some fresh
1 cinnamon stick or 2 tsp. ground cinnamon
1 bay leaf
8-10 oz. lamb, beef or chicken broth
75g/2 1/4 oz. blanched whole almonds
100g/3 1/2 oz. dried apricots, halved or quartered
1 TBS thick dark honey
How to make it:
Preheat oven to 180°C/350°F.
Heat the oil hot in a large frying pan and brown the lamb, in 2 batches to prevent crowding, for 2-3 minutes. Remove with slotted spoon and place in an ovenproof casserole with a tight-fitting lid.
Turn the heat to medium and add onion to pan. Cook 2-3 minutes or until softened but not browned.
Add garlic, ginger, cinnamon stick, and bay leaf and and cook 1-2 minutes longer.
Pour this over the lamb, stir, and add the almonds and apricots.
Add just enough broth to barely cover the lamb. Cover tightly and bake for 1 hr., or until lamb is fork-tender. Drizzle honey over tagine and serve over turmeric rice or the other options above.
Ingredients for turmeric rice:
200g/7 oz. long-grain rice
1/2 tsp. salt
2 tsp. turmeric
Juice of 1 lemon
How to make it:
Cook rice according to usual directions, adding salt and turmeric powder to the cooking water.
Drain well and stir in the lemon juice just before serving.
Sprinkle with fresh chopped cilantro or parsley leaves, if desired.
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