Lamb and Stewed Fruit Tagine

  • 1.5-2 lbs Lamb leg or shoulder, cubed in 1” pieces
  • 3 Tbsp vegetable oil
  • 1 large onion, diced
  • 5 cloves garlic, sliced
  • 1 tsp ground cinnamon
  • 1 tsp dried ground ginger
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 3 Tbsp all purpose flour
  • 1 14oz can crushed tomatoes
  • 2 cups chicken stock
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dried prunes, chopped
  • 1/2 cup raisins or dried currants
  • 2 bay leaves
  • Kosher salt and fresh cracked black pepper
  • 1 can garbanzo beans, rinsed
  • Cilantro for garnish
  • 1 cup blanched almonds, toasted lightly

Preheat your oven to 325°F.  In a large earthenware tagine, heat the oil over high heat.  You may also use a dutch oven for this preparation.  Lightly season the lamb with salt and pepper. Place half the lamb into the tagine so that there is space between each cube of meat.   Allow the lamb to brown nicely on one side before turning it.  When the lamb is browned on all sides, remove it from the tagine, setting it aside in a large bowl, and add the second half of the meat.  Repeat the browning process and transfer all the meat to the bowl.  In the tagine, with the heat still on high, add the onions. Cook until they are nicely golden brown, soft and fragrant.  Add the garlic and cook one minute more.  Add the spices and flour, mixing the mixture well to make sure that all the spices and flour become incorporated and evenly coat the onions.  When the mixture becomes very fragrant add the chicken stock and tomatoes.  Stir well, scraping the bottom of the pan to make sure nothing is sticking.  When the mixture simmers, add the meat, dried fruit and bay leaves.  Mix well, cover and place in the oven for 1 1/2 hours or until the meat is very tender.  Add the garbanzo beans and season to taste with salt and pepper and serve hot garnished with cilantro leaves and toasted almonds.

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