Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup chicken broth
- 1 cup water
- 1 cup raisins
- 4 large carrots, peeled and sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Tajine or large, heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat olive oil in the tajine or pot over medium-high heat.
2. Add lamb and cook until browned on all sides, about 5-7 minutes.
3. Add onion and garlic and cook until softened, about 3-5 minutes.
4. Add cumin, coriander, cinnamon, ginger, paprika, salt, and black pepper. Stir to combine.
5. Pour in chicken broth and water. Bring to a boil, then reduce heat to low and cover with lid.
6. Simmer for 1 hour, stirring occasionally.
7. Add raisins and carrots. Cover and continue to simmer for another 30 minutes, or until lamb is tender and carrots are cooked through.
8. Stir in parsley and cilantro.
9. Serve hot with couscous or rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Medium-high heat for browning lamb
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 480
- Fat: 20g
- Carbohydrates: 42g
- Protein: 34g
- Fiber: 6g
- Sugar: 29g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Raisins can be substituted with dried apricots or prunes.
- Parsley and cilantro can be substituted with mint or basil.
Variations:
- Add chopped tomatoes or tomato paste for a richer flavor.
- Add chickpeas or potatoes for a heartier meal.
- Use different spices such as turmeric, cardamom, or saffron for a different flavor profile.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a heavy-bottomed pot to prevent burning.
- Soak raisins in warm water for 10 minutes before adding to the tajine to plump them up.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in the tajine for an authentic presentation.
- Garnish with chopped parsley or cilantro.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Serve with couscous or rice.
Suggested side dishes:
- Moroccan salad with tomatoes, cucumbers, and onions
- Roasted vegetables such as eggplant or zucchini
Troubleshooting advice:
- If the tajine is too dry, add more water or chicken broth.
- If the lamb is tough, simmer for an additional 30 minutes.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Tajine is a traditional Moroccan dish named after the earthenware pot it is cooked in.
Flavor profiles:
- Warm and spicy with a hint of sweetness from the raisins.
Serving suggestions:
- Serve with a side of bread to soak up the flavorful sauce.
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Region: Moroccan