Moroccan Lamb Tagine


Serves 8

Ingredients for Moroccan Lamb Tagine

4 lb Leg of Lamb, cut in 2” cubes
4 cup Spanish Onion, chopped
16 ea Dried Apricots, halved
16 ea Dates, pitted and halved
2 cup Olive Oil, divided
½ cup Fresh Coriander, de-stemmed, chopped
1 tbsp Cinnamon, ground
1 tbsp Ginger, ground
2 tsp Turmeric, ground
1½ tsp Black Pepper, freshly ground
2 tsp Salt
¼ cup Sugar
½ tsp Spanish Saffron
Garnish with: Slivered Almonds, Toasted Sesame Seeds, Toasted Fig Sauce

Method for Moroccan Lamb Tagine

• In large mixing bowl, combine onion, apricots, dates, coriander, cinnamon, ginger, turmeric, black pepper, salt, sugar and saffron.
• Stir in one cup olive oil and mix well.
• Add cubed lamb and coat well. Cover and refrigerate for two hours.
• In a large stock pot, add remaining cup olive oil and set over medium flame. When sizzling, add marinated lamb and sauté till meat is brown on all sides, approximately 10 minutes.
• Bake uncovered in 375 degree for two hours or until lamb is fork tender.
• Serve atop couscous. Garnish with toasted almonds and sesame seeds and a dollop of fig sauce.

4011 Broadway, San Antonio, TX, 78209