Formerly vanilla.com | CheckoutCart
I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Moroccan Lamb Tajine

1-Lamb-Tajine-IMG_1099

As a big fan of Mediterranean food, I’m always excited when I find a new recipe or see a recipe that I usually then tweak. I found the original version of this recipe in the New York Times but have I have adapted it considerably. I have to say that it has become a signature dish to serve for friends who love lamb.

A few considerations I want to share. I call this dish a tajine (also spelled tagine) as this is what both this recipe and the container traditionally used to make it are called.  If you have tajine, use it as the flavors will be even more intense. You can very easily build an entire Moroccan-inspired meal around this entree, which is what I recently did for a friend. He said it was better than  the meals he had in Morocco as the entrees he had were  too sweet for his taste.  

First — couscous. In North Africa couscous is not only made with wheat, but also with corn and millet and even rice. If you are gluten intolerant, I suggest using millet or a blend of millet and quinoa, or make rice with a few saffron threads, both of which make excellent substitutes for couscous.  And, if you feel so inclined, use pasta instead.

Second, there are various types of the more common wheat couscous, a pasta which is made from semolina, a variety of wheat. The Moroccan style is smallest; Israeli is largest. Near East packaged couscous offers a variety of couscous options. You can also find couscous in bulk in some markets. Whichever variety you decide to use, you can make it in the same way you might make pilaf, by using broth instead water, adding sauteed onion or mushrooms, and even nuts, pomegranate seeds, or whatever else you’d like.

Our recipe database has side dishes that are complementary to serve with the lamb stew. One is a very refreshing Moroccan Orange Salad. Another is, Tomatoes, Preserved Lemons and Red Peppers.

1-Moroccan-Orange-Salad-IMG_2789

Most recently, I served the orange salad along with roasted beets and carrots with pomegranate molasses as side dishes with the stew and couscous. For dessert I served one of my favorite creations — Apricots with Mascarpone Cheese and Pistachios. Not only is this a showstopper, it’s a light dessert. Serve it with mint tea.

If you are not fond of  lamb, feel free to use beef, pork tenderloin or even chicken thighs. Adapt the cooking time accordingly. The tajine  is hearty enough for a chilly evening but equally pleasant for a warm summer evening.

1-Morrocan-Lamb-Tajine-3-IMG_02671-300x248

Moroccan Lamb Tajin
Write a review
Print
Ingredients
  1. 2 pounds lamb leg or shoulder stew meat, cut in 3/4-inch pieces
  2. 2 tablespoons unsalted butter (or substitute olive oil)
  3. 1 medium onion, finely chopped (about 1/2 cup)
  4. 4 cloves garlic, minced
  5. 1 teaspoon black pepper (add at the end)
  6. 1 teaspoon salt
  7. 1 teaspoon ground cinnamon (I use Ceylon cinnamon, also known as canela
  8. 1 teaspoon ground coriander
  9. 1 teaspoon ground cumin
  10. 3/4 teaspoon Rain's Choice ground vanilla bean powder
  11. 1/2 teaspoon red pepper flakes (optional)
  12. 1/4 cup apricot preserves or apricot spread
  13. 1/3 cup white or red wine vinegar
  14. 1-1/2 15-oz cans chickpeas, drained and rinsed
  15. 2 cups chicken stock
  16. 1/4 cup raisins or chopped dried apricots
  17. 1/4 cup chopped fresh parsley
  18. 1/8 cup chopped fresh mint
  19. 2 tablespoons lemon juice
  20. Cooked couscous, for serving
  21. Toasted sliced almonds for garnish if desired
Instructions
  1. In a large, heavy-bottomed pot, melt the butter (or oil) over medium-low heat. Add the lamb, onion, garlic, salt, cinnamon, coriander, cumin, vanilla bean powder, red pepper flakes (if using), apricot preserves 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.)
  2. 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 1 hour 15 minutes. Add the raisins or apricots and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, adjust salt and add pepper, then stir in the parsley, mint and lemon juice, top with toasted almonds if using and serve over couscous.
http://vanillaqueen.com/
1-Moroccan-Lamb-stewing-IMG_2787

 

 

Stuffed Apricots with Pistachios and Pomegranate Molasses

 

Look Delicious?
Pin it for the world to see!
Patricia Rain
Follow me

Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
Follow me

Latest posts by Patricia Rain (see all)

Like it? Then please share it!
Share on FacebookShare on LinkedInPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on RedditShare on TumblrDigg thisBuffer this pageEmail this to someone

Tags: , , , , ,

Related Posts

Trackback from your site.

Leave a comment

Comments links could be nofollow free.

Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

Newsletter Signup


The Vanilla Company