Recipe

Moroccan Lamb Tangine

by: Chef Wolfgang Puck

A Moroccan slow cooker or tangine cooks raisin seasoned lamb to perfection.

Details

Serves:

INGREDIENTS

1 lb. lamb (leg or shoulder), cut in 1-inch cubes
Salt and pepper, to taste
1 tbsp. ground cumin seed
1 tbsp. cracked coriander seed
1 tbsp. olive oil
5 cloves of garlic, smashed
1 medium carrot, diced
1/2 tbsp. curry powder
1 tomato, skin and seeds removed and chopped
2 tbsp. tomato paste
1 medium onion, cut in large squares
1-1/2 tbsp. brown sugar
2 bay leaves
1 cinnamon stick
2-1/2 c. chicken stock
1/4 c. lamb stock
3/4 c. California raisins, rehydrated

PROCEDURE

Season lamb with salt and pepper, one-half the cumin and one-half the coriander. Meanwhile, heat large skillet with olive oil until smoking. Carefully add lamb and sear evenly until golden; drain and reserve. To the pan, add garlic, onions, carrots, remaining cumin, coriander and curry. Cook until fragrant. Then add tomatoes, paste, brown sugar, bay leaves, cinnamon, chicken and lamb stock. Transfer everything into a large pot and bring to a simmer. While simmering adjust the salt, pepper and brown sugar to taste. Add the lamb, cover tightly and place in preheated 300°F oven. Cook slowly until lamb is tender, about 2 hours. Serve hot with steamed couscous and California raisins.

Nutrition Information (per serving)

Calories 310(34% from fat); Total Fat 12g (sat 3g, mono 6g, poly 1g); Cholesterol 70mg; Protein 24g; Carbohydrates 26g; Fiber 3g; Iron 4mg; Sodium 115mg; Calcium 55mg