Tag Archives: lamb

Lamb & Date Tagine with Saffron Almond Couscous

I find that this recipe works equally well for a celebratory feast with guests as it does as a comforting meal with the family.  I’d not call this an easy recipe, but neither is it complex.  It is, however, rather time-consuming. This recipe was originally shared with me by my friend, Chef Pippa Calland, and now I am pleased to share it with you.

Lamb and Date Tagine

Ingredients:

  • 2 pounds boned lamb shoulder (bones reserved), cut into cubes
  • kosher salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 2 large yellow onions, finely diced
  • 1 thick slice (or two) of fresh ginger
  • 2 tsp. freshly ground cinnamon
  • cayenne pepper
  • 2 quarts chicken stock, preferably homemade or low sodium
  • 4 oz. sliced, dried dates, preferably Medjool
  • 1 bunch cilantro, picked, stems reserved, washed, dried and sliced
  • 1 bunch parsley (flat), picked, washed, dried and sliced

Instructions:

Preheat the oven to 375 degrees F; when it is hot, place the reserved lamb bones in a cast iron skillet (or other heavy-duty pan or tray) and drizzle lightly with extra virgin olive oil.  Roast until boned become golden and caramelized.  Remove from the oven and set aside.
Season the lamb cubes abundantly with Kosher salt and freshly ground black pepper.  Heat a large skillet on medium flame.  When the pan is warm, add a scant amount of olive oil to the pan and allow to heat.  When the oil is warm add the lamb to the pan to brown.  Be careful not to overcrowd the pan (or the meat will steam rather than sear). Repeat as needed until all the lamb has been browned.  Pour off the oil and discard. Put the pan back on the flame and add a scant amount of fresh oil to the pan and heat gently.  Add the chopped onions to the pan and use a wooden spoon to scrape up any caramelized meat juices combining them with the onions.  Cook the onions over a low flame until the just begin to brown and then remove them from the pan.
Heat the chicken broth to a simmer.  Place the lamb, lamb bones, onions, and ginger in a cazuela (a clay cooking pot, Spanish in origin) or tagine pan* and sprinkle with the freshly ground cinnamon and cayenne to taste. Add reserved cilantro stems and enough warm chicken broth to cover the lamb.  Simmer, covered tightly, until the lamb is completely tender, about an hour and a half, adding more chicken stock and turning as needed.
When the meat is cooked, add the dates. Cook the tagine for an additional 15 minutes.  Reduce the sauce to the desired consistency. Add reserved cinnamon to taste and garnish with parsley and cilantro.
Serve with couscous and a big fruit-forward Greek or Lebanese red wine.
Saffron Almond Couscous
Ingredients:
  • 1 yellow onion, finely diced
  • extra virgin olive oil
  • 2 cups Israeli couscous
  • 2 quarts chicken stock, simmered
  • 6 threads saffron
  • unsalted butter
  • Kosher salt
  • freshly ground black pepper
  • 1/2 cup oil-toasted, salted, blanched almonds
  • cilantro and parsley, washed, dried, and sliced

Instructions:

Place a large, heavy gauge skillet on the stove and heat until warm.  Add enough oil to abundantly cover the bottom of the pan and heat gently.  When the skillet is warm, add the chopped onion and sweat it over a low flame until soft and opaque – about 15 minutes.  When the onion is ready, turn up the flame and add the couscous.  Toast the couscous over a high flame, stirring continuously, until it is a homogenous golden color and well-toasted.

Add the saffron to the couscous and ladle in enough warm chicken stock to cover by 1/4 inch. Season with salt and pepper.  Stir to ensure the couscous doesn’t stick to the bottom.  Turn the flame to low.  Cover the pan with a lid or parchment and cook until the stock has been completely absorbed.  Add more stock until the couscous becomes completely tender and then remove from the heat.

Add butter to moisten and season the couscous.  Check the seasonings and correct as needed.  Just before serving, add the almonds, cilantro and parsley.  Stir gently to combine.  Enjoy!!

 

*cook’s note – Sadly I have no clay cooking pots, but my heavy Calphalon skillet proves to work very well.

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Filed under Difficulty - Sous Chef, Dinner, Lamb, Mediterranean