By: Matt Chatfield
Moroccan Lamb Tagine
2 tablespoons toasted sesame seeds
1/2 cup chopped almonds
4 tablespoons olive oil
2-1/2pounds boneless lamb shoulder, cut into 1 inch cubes
Kosher salt and coarse ground black pepper
2 cloves garlic, minced
1 each yellow onion, diced medium
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon turmeric
1 teaspoon ground chili powder
1 cup dried figs, quartered
1/4 cup chopped cilantro
Preheat the Wolf oven to Convection 300 degrees. Adjust racks to make room for soup pot at this time. When the oven has reached temp, toast the almonds 8 minutes until golden brown, then set aside.
Heat the Wolf 6 qt soup pot over medium-high heat. Add the olive oil, lamb pieces, and season the lamb with salt and pepper. Cook, browning on all sides, about 10 minutes total. Add the garlic, onions, cumin, cardamom, turmeric, and ground chilies to the lamb. Stir well and reduce the heat to medium-low. Cook for 5 minutes. Add 4 cups water and bring to a high simmer. Cover the pot with a tight fitting lid. Place soup pot in oven for 1-1/2 hours, or until the meat is tender. You want it to be slightly springy, but easy to pull apart with your fingers.
Strain the liquid from the stew into a small saucepan. Add a little more water to sauce to increase amount needed. Season with salt and pepper and keep warm. Mix the meat, chopped almonds, and figs all together with the sauce and hold warm.
Sprinkle with sesame seeds and chopped cilantro and garnish with cilantro sprigs. May be served with rice if desired.
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