Only use the washer/dryer/dishwasher when you have full loads, not partial
Another week, another Show–this week we head to Morocco to make a Lamb Tagine. I also rant about small scale meat production and talk about an interesting weekend on the mainland.
The cheese on the board is Murcia al Vino and the Ingredient of the Week is Shoulder of Lamb.
Collectik.net–web based podcast aggregator
This Gastrocast was sponsored by The Kitchen Garden Company
Recipe
Moroccan Lamb Tagine
2 1/2 pounds Lamb Shoulder
Spice Mix:
2 teaspoons Coriander Seeds
1 Cinnamon Stick
2 teaspoons Tumeric
1 Tablespoon Ground Ginger
2 teaspoons freshly ground Black Pepper
1/2 teaspoon Kosher Salt
1 tablespoon smoked, spicy Spanish Paprika
2 cloves Garlic
Trim the Shoulder of outer layer of fell and fat–especially if it has been vac-packed. Then cut the meat into 1 inch cubes. Grind the spice mix in a blender and toss the meat with half of the mix. Reserve the rest for later. Let the meat marinate for 4-24 hours.
1 large Onion, sliced
1 can Chickpeas
2 14 oz cans Whole Tomatoes
4 ounces Dried Apricots, chopped
Olive Oil
Kosher Salt to taste
Garnish:
Chopped Pistachios
Chopped MInt
Chopped Italian Parsley
Brown the meat in oil and set aside. Saute the sliced onions in the same pan, add more spice mix if desired. When the onions are very soft add the tomatoes and the meat. Cover and simmer over low heat for 2 hours (Alternately this can be done in a 275 degree oven). You may need to add some chicken stock or water if there is not enough liquid. You do not want this to go dry. If you are using a Tagine to cook this dish in, the extra liquid should not be necessary.
A half an hour before finished add the Chickpeas and chopped Dried Apricots.
Serve with pita bread and couscous. Garnish with the chopped Pistachios, MInt and Parsley.
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I just made a simplified chicken and chickpeas tagine two nights ago. It called for hungarian paprika but, unable to find it at the last minute, I stuck with the spicier spanish and I’m pretty sure I’m happier for it. I think I need to marinate the chicken longer, and possibly add the spices to the chickpeas for an added kick (at least, I do according to the The Boy, whose opinion apparently counts despite the fact that all he does during this time is look up sports stats on the internet and watch tv. But I digress.) Any ideas for the accompanying couscous? I just added cilantro and lemon juice, but I felt like it was really lacking.
To zip up the couscous you could try adding mint, parsley and garlic–all whizzed up–to it when you add hot water. You could also, instead, add cinnamon, raisins, apricots, onion and garlic–all cooked together–and stir in after the couscous is cooked. These are “cheat” moroccan ideas. . . .
The Spanish hot smoked paprika is the bomb! Definitely marinate the chicken longer–dry rub the spices on. Also try cooking the onions, etc in a bit more of the spice as some does come off while browing the meat. Green Olives also help punch up the tagine or the couscous.
I usually make chicken tagine, but this time I couldn’t resist the lamb shoulder. . . .
hey neal thanks for the collectik plug!