Rhubarb And Lamb Tagine Recipes

RHUBARB AND LAMB TAGINE

Steps:

• A clay tagine which demands long, very slow cooking, will bring out the best of the flavors from the ingredients but a heavy bottomed pan or casserole will do fine. For this style of dish the meat is not browned first but the long cooking creates its own richness.
• Trim any very fatty bits off the lamb and put it into your tagine or pan. Trim and chop half the rhubarb and scatter it over the lamb. Chop the onion and add it to the meat. Pour over the water and add the ginger, cinnamon and salt and pepper. Set on a very low heat, as gentle as gas or electricity will go, and cook for 2 hours if using a metal pan, at least 3 hours and preferably 4 if using a clay tagine. The rhubarb and onion will dissolve into the sauce, which should be much reduced, and the meat should be soft enough to eat with a spoon.
• 15 minutes before serving chop the remaining rhubarb into small, even sized pieces and stir in to the tagine, allow it to soften but do not let it disintegrate. Check the sauce, and add salt if necessary.
• For authenticity serve a tagine with flat "pita-style" bread or couscous.

LAMB TAGINE

Steps:

• In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
• In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
• Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
• Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
• Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
• To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.