Moroccan Lamb Tagine
Recipe from Food Network
Ingredients
- Good olive oil
- 6 small frenched lamb shanks (5 to 6 pounds total)
- 3 cups chopped yellow onions (2 large onions)
- 3 garlic cloves, thinly sliced
- 1 tablespoon grated fresh ginger
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cardamom
- 1 (4-inch) cinnamon stick
- 1 (28-ounce) can diced tomatoes, such as San Marzano
- 2 cups good chicken stock, preferably homemade
- 2 tablespoons light brown sugar, lightly packed
- 4 (1/2-inch-thick) slices of lime
- Kosher salt and freshly ground black pepper
- 1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
- 1 pound butternut squash, peeled and 1-inch-diced
- 1/2 pound sweet potatoes, unpeeled and 1-inch-diced
- Couscous, for serving
Method
- Preheat the oven to 300°F. Heat 2 tablespoons olive oil in a very large (12-to-13-inch) pot or Dutch oven. Pat the lamb shanks dry with paper towels. In batches, brown the shanks over medium heat for 3 minutes per side, adding more oil as needed. Transfer all shanks to a plate.
- Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the garlic and ginger and cook 30 seconds. Add the chili powder, turmeric, cumin, cardamom, and cinnamon stick; cook 1 minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime slices, 1 tablespoon salt, and 1 teaspoon pepper. Add the potatoes, butternut squash, and sweet potatoes and bring to a boil.
- Nestle the lamb shanks into the pot, spooning some sauce and vegetables over them (they won't be fully submerged). Cover and bake for 3 hours, until the lamb is very tender. Serve hot with couscous.
To drink
- Pairing
- Château de Beaucastel 'Coudoulet de Beaucastel' 2020 Côtes du Rhône (Rhône Valley, France), $45
- On a budget
- Bogle 2022 Old Vine Zinfandel (California), $14