Lamb Tagine

Name: Lamb Tagine
Ingredients: 2 1/4 pounds leg of lamb; oil; 3 onions sliced into rounds; 2 garlic cloves mashed into paste; 4 teaspoons spice ras el hanout; 1 1/8 cups carrots peeled and chunked; 5 potatoes peeled and chunked; 1 2/3 cups tomatoes thickly sliced; 3 3/4 cups dried apricots; 4 1/4 cups vegetable stock; 2 teaspoons honey; 3 bay leaves; 3 tablespoons salt

13 ingredients

9 steps

Ingredients

2 1/4 pounds leg of lamb
oil
3 onions sliced into rounds
2 garlic cloves mashed into paste
4 teaspoons spice ras el hanout
1 1/8 cups carrots peeled and chunked
5 potatoes peeled and chunked
1 2/3 cups tomatoes thickly sliced
3 3/4 cups dried apricots
4 1/4 cups vegetable stock
2 teaspoons honey
3 bay leaves
3 tablespoons salt

Directions

1

Coat the bottom of a large skillet or Dutch oven with oil on high heat.
2

Sprinkle all sides of the lamb with salt and sear it on all sides until golden. Set aside.
3

Add the onion to the same skillet and saute until transparent.
4

Right at the end of the onion's cooking time, add in the garlic.
5

Sprinkle over the ras el hanout spice and stir everything together. Simmer 1 minute.
6

Add in the carrots, potatoes, tomatoes, and apricots and simmer another minute while stirring.
7

Add the lamb on top of everything and cover with the vegetable or chicken stock. The lamb should be almost completely covered.
8

Stir in the honey, bay leaves, and salt.
9

Bring the pot to the boil and let simmer 1 1/2 to 2 hours. Start testing the lamb leg after 1 1/2 hours to see it it is tender. Once it is, serve over couscous.