Moroccan Lamb Tangine
California Raisin Marketing Board
- Yield: 6 servings
- Prep: 20 mins
- Cook: 130 mins
Ingredients
- 1pound lamb (leg or shoulder), cut in 1-inch cubes
- 3/4teaspoon salt, to taste
- 3/8teaspoon pepper, to taste
- 1tablespoon ground cumin seed
- 1tablespoon cracked coriander seed
- 1tablespoon olive oil
- 5cloves garlic, smashed
- 1medium carrot, diced
- 1/2tablespoon curry powder
- 1-- tomato, skin and seeds removed and chopped
- 2tablespoons tomato paste
- 1medium onion, cut in large squares
- 1-1/2tablespoon brown sugar
- 2-- bay leaves
- 1-- cinnamon stick
- 2-1/2cup chicken stock
- 1/4cup lamb stock
- 3/4cup California raisins, rehydrated
Instructions
- Season lamb with salt and pepper, one-half the cumin and one-half the coriander. Meanwhile, heat large skillet with olive oil until smoking. Carefully add lamb and sear evenly until golden; drain and reserve. To the pan, add garlic, onions, carrots, remaining cumin, coriander and curry. Cook until fragrant.
- Then add tomatoes, paste, brown sugar, bay leaves, cinnamon, chicken and lamb stock. Transfer everything into a large pot and bring to a simmer. While simmering adjust the salt, pepper and brown sugar to taste.
- Add the lamb, cover tightly and place in preheated 300F oven. Cook slowly until lamb is tender, about 2 hours. Serve hot with steamed couscous and California raisins.
Recipe by Chef Wolfgang Puck.
Nutritional Info *per serving
- Calories 220
- Glycemic Load 9.08
- Fat 5g
- Saturated Fat 1.5g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 2g
- Cholesterol 50mg
- Sodium 510mg
- Potassium 640mg
- Carbohydrate 26g
- Fiber 2g
- Sugars 17g
- Protein 20g
- Trans Fat 0g
- Vitamin A 40%
- Vitamin C 10%
- Calcium 6%
- Iron 20%
