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Moroccan Lamb Tajin

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Ingredients

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2 pounds lamb leg or shoulder stew meat, cut in 3/4-inch pieces

2 tablespoons unsalted butter (or substitute olive oil)

1 medium onion, finely chopped (about 1/2 cup)

4 cloves garlic, minced

1 teaspoon black pepper (add at the end)

1 teaspoon salt

1 teaspoon ground cinnamon (I use Ceylon cinnamon, also known as canela

1 teaspoon ground coriander

1 teaspoon ground cumin

3/4 teaspoon Rain’s Choice ground Vanilla Bean Powder

1/2 teaspoon red pepper flakes (optional)

1/4 cup apricot preserves or apricot spread

1/3 cup white or red wine vinegar

11/2 15-oz cans chickpeas, drained and rinsed

2 cups chicken stock

1/4 cup raisins or chopped dried apricots

1/4 cup chopped fresh parsley

1/8 cup chopped fresh mint

2 tablespoons lemon juice

Cooked couscous, for serving

Toasted sliced almonds for garnish if desired

Instructions

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.)

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.