Lamb Tagine with Chickpeas and Raisins, Basmati Rice, Hariss

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Lamb Tagine with Chickpeas and Raisins, Basmati Rice, Hariss - print recipe

Yield:

Ingredients:

TAGINE
1.0 kg	lamb shoulder cut 2" pieces
6	garlic cloves coarsely chopped
20 ml	honey
1/4 cup	olive oil
60 ml	chopped cilantro
1 pch	saffron threads
2 tsp	paprika
2 tsp	ground cumin
40 ml	sun-dried tomato paste
	Salt to taste
	Freshly-ground black pepper to taste
2	potatoes cut into chunks
2	carrots cut into chunks
2	yellow onions peeled, and
	cut into chunks
1 1/2 cup	vegetable stock
1	cinnamon stick
1 cup	cooked chickpeas
1/2 cup	golden raisins
HARISSA
2	red bell peppers roasted, peeled,
	and chopped
1 sm	red chile chopped
2	garlic cloves chopped
1/2	tea pon coriander seeds toasted in a pan
1/2 tsp	cumin
	Salt to taste
60 ml	olive oil
BASMATI RICE
40 ml	olive oil
1	yellow onion finely chopped
1 tsp	cumin seeds
1	cinnamon stick
2	cardamom seeds crushed
2	bay leaves
2 cup	basmati rice washed well, drained
3 cup	water
40 ml	lemon juice
	Salt to taste
	Freshly-ground black pepper to taste

Method:

Tagine: Mix together the garlic, honey, olive oil, cilantro, saffron, paprika, cumin and tomato paste in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking.

Preheat oven to 400 degrees. Put the meat and the marinade into a tagine or Dutch oven and sprinkle with salt and pepper. Add the potatoes, carrots, onions, stock and cinnamon and stir together. Place the tagine or Dutch oven lid on and bake for 1 hour.

Stir the chickpeas and raisins into the tagine and cook for 30 minutes. Remove the lid or foil and cook an additional 30 minutes to brown the vegetables. Garnish with cilantro springs.

Harissa: Combine all ingredients in a food processor and process until smooth.

Basmati Rice: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Add the cumin seeds, cinnamon stick, cardamom seeds and bay leaves and cook for 2 to 3 minutes.

Add the rice and toss to coat with the mixture. Add the water and lemon juice and season with salt and pepper. Bring to a boil, cover and reduce heat to medium-low, cook for 15 minutes, or until rice is tender and water has been absorbed. Remove from the heat and leave covered for 5 minutes. Fluff with a fork.

This recipe yields 4 servings.

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