Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 2-inch pieces
- 2 tbsp olive oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tbsp harissa paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup dried apricots
- 1/2 cup pitted green olives
- 2 cups chicken broth
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Tajine or large, heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a tajine or large, heavy-bottomed pot, heat the olive oil over medium heat.
3. Add the lamb and cook until browned on all sides, about 5-7 minutes.
4. Add the onions and garlic and cook until softened, about 5 minutes.
5. Add the harissa paste, cumin, coriander, cinnamon, paprika, salt, and black pepper. Stir to combine.
6. Add the dried apricots, green olives, and chicken broth. Stir to combine.
7. Bring the mixture to a simmer, then cover with the lid and transfer to the oven.
8. Bake for 2-3 hours, or until the lamb is tender and falling apart.
9. Remove from the oven and stir in the cilantro and parsley.
10. Serve hot with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 22g
Protein: 40g
Sodium: 1180mg
Sugar: 13g
Fiber: 5g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Dried apricots can be substituted with dried figs or prunes.
- Green olives can be substituted with black olives or capers.
- Harissa paste can be substituted with red pepper flakes or hot sauce.
Variations:
- Add chopped carrots and potatoes for a heartier meal.
- Use lamb shanks instead of lamb shoulder for a more elegant presentation.
- Add chickpeas or lentils for extra protein and fiber.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot and ensure even browning.
- Use a tajine for an authentic presentation, but a heavy-bottomed pot with a lid will work just as well.
- Adjust the amount of harissa paste to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the tajine in the tajine dish with lemon wedges on the side.
Garnishes:
Chopped fresh cilantro or parsley.
Pairings:
- Serve with couscous or rice.
- Pair with a Moroccan-style salad.
Suggested side dishes:
- Roasted vegetables, such as carrots and sweet potatoes.
- Grilled flatbread.
Troubleshooting advice:
- If the lamb is tough, it may need to cook longer. Return to the oven and check every 30 minutes until tender.
- If the tajine is too dry, add more chicken broth or water.
Food safety advice:
- Ensure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tajine is a traditional Moroccan dish named after the clay pot it is cooked in. It typically consists of meat, vegetables, and spices cooked slowly over low heat.
Flavor profiles:
This dish is spicy, savory, and slightly sweet, with a hint of citrus from the lemon wedges.
Serving suggestions:
Serve with a side of couscous or rice and a Moroccan-style salad for a complete meal.
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Region: Moroccan