TAGINE-STYLE LAMB STEW
- 1kg lamb shoulder
- 2 tablespoons unsalted butter
- 1 small onion, grated (about 1/3 cup)
- 4 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ¼ cup apricot jam
- ⅓ cup red wine vinegar
- 1 tin cooked chickpeas, drained and rinsed
- 2 cups chicken stock
- ¼ cup raisins
- ¼ cup chopped fresh parsley
- 2 tablespoons lemon juice
- Cooked couscous, for serving
- Trim excess fat from the lamb and cut into 1-inch cubes.
- In a Dutch oven or other large, heavy-bottomed pot, melt the butter over medium-low heat. Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricot jam and vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes. (Do not allow the meat to brown.)
- Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender, about 2 hours.
- Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in the parsley and lemon juice, and serve with couscous.
Recipe adapted from cooking.nytimes.com.