Tagine-Style Lamb Stew

Photo by Andrew Scrivani of the New York Times

from The New York Times, March 28, 2011
via Sue Gilbert

serves 6 to 8

2 tablespoons unsalted butter
2 pounds lamb shoulder, excess fat trimmed and cut into 1-inch cubes
1 small onion, grated (about 1/3 cup)
4 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 cup apricot preserves
1/3 cup red wine vinegar
one 20-ounce can chickpeas, drained and rinsed
2 cups chicken stock
1/4 cup raisins
1/4 cup chopped parsley
2 tablespoons lemon juice
cooked couscous for serving

In a Dutch oven or other large heavy-bottomed pot, melt the butter over medium low heat. Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricot preserves and vinegar. Cook for about 5 to 7 minutes, stirring frequently, until the aroma of the spices is strong. Do not allow the meat to brown. Add chickpeas and stock, bring just to a simmer, then reduce heat to low. Cover and simmer gently until the lamb is very tender, about 1 hour and 15 minutes. Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in parsley and lemon juice and serve with couscous.

A tagine is a casserole-like dish used in North African cooking, most commonly in Morocco. It consists of two pieces - a plate-like bottom and a conical shaped lid. I love the easy method of a no-browning stew, and the flavor was just as rich as a meat stew that had been browned.