Lamb Tagine with Pomegranates
This exotic lamb tagine combines the sweetness of pomegranate and apricot with the gamey flavor of lamb in a fragrant stew flavored with aphrodisiac spices.
Ingredients
- 2 tbsp vegetable oil
- 3 large shallots or 1 medium onion peeled and finely chopped
- 2 tsp ground ginger
- 1/4 tsp ground turmeric
- 1/4 tsp sweet paprika
- salt and freshly milled black pepper
- 1 1/2 lb lean boneless lamb shoulder cut into 1-inch cubes
- 2 garlic cloves peeled and crushed
- pinch saffron threads
- 3/4 pint hot water
- 1 cinnamon stick
- 2 sprigs fresh thyme
- 3-4 dried apricots roughly chopped
- 3 tbsp freshly chopped coriander
- 2 tbsp fresh pomegranate seeds
Instructions
- Heat the oil in a large sauté pan for which you have a tight-fitting lid. Add the shallots, ginger, turmeric, paprika, salt and pepper. Cook over low heat for 1-2 minutes.
- Add the meat and garlic, coat in the flavored oil and cook for 4-6 minutes until brown all over.
- Add the saffron and water. Bring to a boil, reduce the heat, cover tightly and simmer for 2 hours.
- Ten minutes before the end of the cooking time, add the cinnamon stick, thyme, apricots and coriander Cover and continue to cook for the remainder of the cooking time.
- Remove the thyme and cinnamon stick from the tagine. Garnish with the pomegranate seeds and serve with steamed couscous or rice.