Lamb Tagine with Chickpeas and Raisins, Basmati Rice, Hariss from fooddownunder.com

 
 Here is a good one from http://www.fooddownunder.com/ One word. DELICIOUS. This has an excellent mix of spice and flavor. This is a recipe you can alter to suit your taste. I made it with chicken instead of lamb. And I used ketchup instead of tomato paste in the marinade because the can of tomato paste I had actually exploded when I opened it and squirted all over the ceiling and dishes. Never had that happen before. It made a huge mess. With the Harissa sauce I added onions and Tuong ot sriracha Chinese hot sauce instead of red chilies. You know that red hot sauce with the rooster on it. Any hot sauce will work. Instead of useing roasted red pepper Just fried red pepper, garlic and onion in olive oil and pureed it in a blender for the sauce. Any way you do it its good.
 
 
 
Ingredients :

TAGINE

2

lb

lamb shoulder cut 2" pieces

6

x

garlic cloves coarsely chopped

1

tbl

honey

1/4

cup

olive oil

3

tbl

chopped cilantro

1

pch

saffron threads

2

tsp

paprika

2

tsp

ground cumin

2

tbl

sun-dried tomato paste

 

 

Salt to taste

 

 

Freshly-ground black pepper to taste

2

x

potatoes cut into chunks

2

x

carrots cut into chunks

2

x

yellow onions peeled, and

 

 

cut into chunks

1 1/2

cup

vegetable stock

1

x

cinnamon stick

1

cup

cooked chickpeas

1/2

cup

golden raisins

HARISSA

2

x

red bell peppers roasted, peeled,

 

 

and chopped

1

sm

red chile chopped

2

x

garlic cloves chopped

1/2

x

tea pon coriander seeds toasted in a pan

1/2

tsp

cumin

 

 

Salt to taste

3

tbl

olive oil

BASMATI RICE

2

tbl

olive oil

1

x

yellow onion finely chopped

1

tsp

cumin seeds

1

x

cinnamon stick

2

x

cardamom seeds crushed

2

x

bay leaves

2

cup

basmati rice washed well, drained

3

cup

water

2

tbl

lemon juice

 

 

Salt to taste

 

 

Freshly-ground black pepper to taste

Method :

  • Tagine: Mix together the garlic, honey, olive oil, cilantro, saffron, paprika, cumin and tomato paste in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking.
  • Preheat oven to 400 degrees. Put the meat and the marinade into a tagine or Dutch oven and sprinkle with salt and pepper. Add the potatoes, carrots, onions, stock and cinnamon and stir together. Place the tagine or Dutch oven lid on and bake for 1 hour.
  • Stir the chickpeas and raisins into the tagine and cook for 30 minutes. Remove the lid or foil and cook an additional 30 minutes to brown the vegetables. Garnish with cilantro springs.
  • Harissa: Combine all ingredients in a food processor and process until smooth.
  • Basmati Rice: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Add the cumin seeds, cinnamon stick, cardamom seeds and bay leaves and cook for 2 to 3 minutes.
  • Add the rice and toss to coat with the mixture. Add the water and lemon juice and season with salt and pepper. Bring to a boil, cover and reduce heat to medium-low, cook for 15 minutes, or until rice is tender and water has been absorbed. Remove from the heat and leave covered for 5 minutes. Fluff with a fork.
  • This recipe yields 4 servings.


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