Lamb tagine

Time 2 hours 30 minutes
Yields Serves 8
Lamb tagine

Raisin garnish


Melt the butter in a medium saucepan over low heat. Add the raisins. Stir to coat with the butter. Cook for 5 minutes, stirring occasionally.


Add the honey, lemon juice, chicken stock, star anise, cinnamon stick and salt. Cook slowly over low heat until almost all of the liquid has evaporated and the raisins are plump, about 20 minutes. Set aside.

Lamb and assembly


Cut the lamb into 3-inch pieces and season with salt and pepper. Refrigerate overnight.


Put the oils in a large Dutch oven, bring to high heat, add the lamb chunks in bunches and brown. Remove the lamb, reduce heat to medium, add the onions and garlic and saute until tender.


Add the saffron, spice mixture, celery and carrots and cook 10 minutes.


Add the tomatoes, parsley, cilantro, cinnamon, chicken stock and tomato paste and bring to a boil. Add the lamb back into the pot.


Cover the pot, put in a 350-degree oven and cook until the lamb is completely cooked, about 1 1/2 hours. Serve with couscous, raisin garnish and harissa, if desired.

From Adel Chagar of Chameau restaurant.

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