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October 25, 2012

Recipe for lamb tagine with garlic, honey and raisins

Lamb tagine with garlic, honey and raisins.

When you think of a tagine, you probably picture tender chunks of meat stewed in liquid, with vegetables or maybe chickpeas, poured over couscous or rice. This lamb tagine with garlic, honey and raisins isn't quite the stew you imagine. I'd call it lamb candy, if that made any sense at all, because the honey and fruit give the meat a sweet, caramelized glaze that is so good, you'll want to lick every bit off your fork. Garlic and lemon keep the dish well balanced, adding just enough savory notes on your taste buds. Though lamb is a traditional favorite, you can make this dish with beef or chicken, too. It's a wow dish for parties, and you'll love the leftovers for lunch the next day.

Moroccan lamb tagine with garlic, honey and raisins. So good, they should call it candy!

Lamb tagine with garlic, honey and raisins

From the pantry, you'll need: lemon, oregano, olive oil, garlic, wine, raisins, honey, pine nuts, instant couscous.

Serves 4.

Ingredients

1-1/2 lb boneless leg of lamb or lamb stew meat, cut into 1-1/2 inch chunks
1 Tbsp Greek seasoning
1 Tbsp lemon zest
1 tsp dried oregano
1 tsp fresh black pepper
2 tsp olive oil
2 cloves garlic, sliced
3/4 cup dry white wine
1/4 cup golden raisins
1 Tbsp honey
Juice of 1/2 lemon
3 cups cooked couscous
2 Tbsp toasted pine nuts
2 Tbsp chopped flat-leaf parsley

Directions

Dry the lamb and place it in a mixing bowl. Add the Greek seasoning, lemon zest, oregano and black pepper, and toss with your hands to coat all of the meat.

In a 5-quart Dutch oven, heat the olive oil over low heat. Arrange the meat in a single layer (in batches, if necessary), and brown the meat lightly on all sides. Stir in the garlic, and let it cook for 30 seconds; then add the wine, raisins and honey, plus the lemon juice.

Reduce the heat to simmer, cover the pot, and cook for 1-1/4 hours, stirring occasionally. If the pan gets too dry and you think the meat will burn before it finishes cooking, add more wine or water, 1/4 cup at a time. You will end up with very dark lamb, caramelized on the outside, and a small amount of sauce. (Add water to thin the sauce at the end of the cooking, if you wish.)

Serve over couscous, topped with toasted pine nuts and parsley. (Can be made ahead and refrigerated for up to 3 days.)

[Printer-friendly recipe.]


More lamb recipes for cooler weather:
Tandoori-spiced grilled lamb
Grilled lamb with lemon and garlic
Lamb tagine with prunes and apricots
Roast lamb with rosemary, garlic and honey, from Morning Song
Leg of lamb with Moroccan spice rub, from Blue Kitchen
Beer braised leg of lamb, from Sassy Radish
Garlic lamb stir-fry with broccoli, from Appetite for China

Comments

I can smell the lamb cooking. Wow! can't wait to make this recipe.

Pauline, I ask the great butcher at Dave's Market (Smithfield) to cut the lamb stew for me. Highly recommend them!

Wow. This sounds fabulous. Gonna pick up the ingredients and make it tomorrow!

Laura, I know you'll enjoy this one!

Wow! I know I'd love this.

Kalyn, you surely would! It's just as good with chicken or beef. And surprisingly easy to make.

A few years ago, I bought a tagine cooking vessel, but have only used it once. What sort of adjustments would I have to make to prepare this dish using a terra cotta tagine? I have used the tagine in the oven, and it made very tender chicken.

Mimi, you're better off using your tagine with a diffuser on the stovetop. That way, the heat comes from the bottom, and the condensation collects in the cone of the tagine and drips back down into the pot. That's the way tagines are designed to work. In the oven, there's more overall evaporation of condensation through the heated cone of the tagine. The cook time should be the same; I've made this dish in a tagine as well as a Dutch oven.

This looks and sounds so good. I recently made a sweet and spicy squash ragu and topped it with seared lamb chops. It was tasty for a quick dinner but left me wanting a slow-cooked lamb tagine.

Sarah, your dish sounds lovely. The combination of squash and lamb is so satisfying, especially as our weather gets colder here in New England.

Do you have a formula please for Greek seasoning as I can't get it and will have to make up my own.

Lynne, there are lots of online sources (my favorite Greek seasoning is from The Spice House), but you can make your own by combining coarse salt, garlic powder, black pepper, onion powder, oregano and powdered lemon peel.

Oh Lamb... let me count the ways I love thee!

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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