Chef Jason Parsons shows how to make a delicious Moroccan-inspired lamb. This dish can be made in a pan or a traditional tagine.
Moroccan Lamb Tagine
1 lb. fresh Ontario lamb sirloin – large dice
1 tsp cumin ground
1 tsp cinnamon ground
1 tsp turmeric ground
1 tsp paprika ground
Pinch cardamon ground
1 tsp fresh garlic minced
1 tsp fresh ginger minced
1 whole lemon – zest and juiced
2 tbsp olive oil
In a large zip lock bag or plastic container, combine everything but the lamb. Once mixed well, then add the lamb and toss until the lamb is completely coated on all sides. Place in a fridge for 4 to 6 hours to marinate.
1lb marinated lamb
½ whole yellow onion – peeled, medium dice
2 whole Roma tomatoes – medium dice
1 whole Red pepper – seeded, medium dice
2 whole carrots – peeled, medium dice
2 tsp local honey
1 tbsp tomato paste
2 cups chicken stock
¼ cup butter
¼ cup flour
½ cup dried apricots – cut in half
½ cup chickpeas – cooked
In a thick bottom pan heat some grapeseed oil. Then brown a third of the marinated lamb. Once brown remove from the pan and set aside. Then repeat two more times with the remaining two-thirds of the marinated lamb. When all the lamb is browned, add a little more grapeseed oil to the pan and lightly brown the yellow onions and carrots. Next add the pepper, tomatoes, and tomato paste. Now add the butter and once it has melted, follow with the flour. Stir consistently for one minute and then add the chicken stock and honey. Simmer until it starts to thicken, return the lamb to the pot along with the apricots, and chickpeas, cover, and simmer for 1 hour to 1 ½ hour until the lamb is tender.
½ cup almonds – sliced, toasted
¼ cup fresh herbs (cilantro, mint, flat leaf parsley) – roughly chopped
1 tsp fresh garlic – minced
Method: once the lamb is cooked. In a bowl combine the sliced almonds, fresh herbs, and minced garlic. Sprinkle over the lamb tagine and serve.
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