Monday, April 16, 2012

Icelandic lamb made into an almost Moroccan tagine.

Went to the Ballard Farmer's Market yesterday to enjoy the exquisitely beautiful day (sun in Seattle is never taken for granted) and also to dogwatch. Oh, so many adorable dogs! Some favorites include: a silvery gray Great Dane puppy with giant paws, a fluffy white Pyrenees mountain dog, a black lab sitting so hungrily yet so patiently in front of a tempting display of seafood.

We picked up a lamb shoulder (from Iceland!) and decided to make a Moroccan-style stew with it. Turned out absolutely delicious, though we were missing a few key ingredients like turmeric and mint. So not really Moroccan, but close enough to sate our cravings. 

Recipe as follows:

1 1/2 lb lamb shoulder
1 1/2 Tbsp grated ginger
2 tsp cumin
2 tsp cinnamon
1 tsp salted lemon pepper

2 Tbsp oil
2 Tbsp butter
6 garlic cloves, roughly chopped
1 Tbsp thyme
1 tsp pepper flakes
7-10 dried cherries, roughly chopped
1 1/2 cup plain, unsalted tomato soup
1/2 cup orange juice

1 onion, chopped 
1/4 cup honey

Make a paste with ginger, cumin, cinnamon and lemon pepper and rub into the lamb. Melt butter with the oil in a pot and sear the lamb on all sides. Throw in garlic, thyme, pepper flakes, cherries, tomato soup and orange juice. Cover and simmer. 

In a pan, cook the onions with honey until golden. Add to the simmering pot and cook until lamb is tender.

Garnish with slivered almonds or mint. Enjoy!

Even better the next day!  

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