Lamb Tagine

I don't know, but I'm all done with the christmas food now. I'll eat leftovers for a day or two, but that's it. (I have to admit I don't really like leftovers much at all!)

I got this amazing lamb recipe from an online friend at a Swedish discussion board, and I've just made some minor changes to it. It really is fabulous - fairly fast and very flavorful. Don't skimp on the saffron - it's hideously expensive this year, but it makes such a difference here.

A tagine is really another word for "stew" but refers to the cooking pot which is quite special. I don't have one - if you do, you could certainly make this in it, but it'll be perfectly fine in a heavy pot or a Dutch oven, too.

Lamb Tagine

(printable recipe)
serves 4-6

1 kg lamb, off the bone, in large dice
olive oil
2 yellow onions, coarsely chopped
4-5 garlic cloves, coarsely chopped
3 tbsp tomato paste
5-600 ml water
3 bay leaves
1 tbsp sugar
1/2 g saffron
1/2 tbsp cinnamon
1/2 tbsp cumin
1 red chili, finely minced (or 1 tsp sambal oelek or similar chili paste)
salt, black pepper
5 sundried tomatoes, cut into fine strips
1 lemon, zest and juice
100 g dried apricots, cut into fine strips
fresh rosemary - a few sprigs
4-5 fresh tomatoes, de-seeded and diced

Brown the meat in some oil in a large pot, and place on a plate when it's done. Brown onions and garlic in the same pot, add tomato paste and fry for a few minutes. Add the lamb back to the pot, along with the water, all the spices and the sundried tomatoes. Cook on low heat for about 45 minutes. Check to see if the lamb is tender - if not, let it cook for a bit longer. If it is, add the lemon zest and juice, apricots and rosemary. Cook for 15 minutes, finally add the tomato dice and cook for an additional five minutes.

Serve with cooked bulgur or cous-cous, a dollop of thick greek-style yogurt and some lightly cooked veggies, like broccoli.

Recipe in Swedish:
Lammtagine