This recipe is pretty amazing. The lamb is sooo very soft and tender and all the flavors go together extremely well. The couscous is a perfect complement to the dish.
Here is the original recipe http://www.myrecipes.com/recipe/lamb-tagine-lemon-olives.
The recipe is pretty perfect as is. Although, Nick is a little bit suspicious of the golden raisins still, but he'll come around if we make it a few more times. None of the flavors are too overpowering by themselves so the dish comes together perfectly. This time, we followed the recipe and removed the lamb from the dutch oven, then re-added, but we think it would be better to not do that. It might be better to just add the onion and all the spices to the lamb.
Here is the original recipe http://www.myrecipes.com/recipe/lamb-tagine-lemon-olives.
The recipe is pretty perfect as is. Although, Nick is a little bit suspicious of the golden raisins still, but he'll come around if we make it a few more times. None of the flavors are too overpowering by themselves so the dish comes together perfectly. This time, we followed the recipe and removed the lamb from the dutch oven, then re-added, but we think it would be better to not do that. It might be better to just add the onion and all the spices to the lamb.
 |
| Plated |
 |
| Cous Cous |
 |
| Tajine |
Ingredients:
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 teaspoon kosher salt, divided
1 teaspoon paprika, divided
1 tablespoon olive oil, divided
2 cups chopped yellow onion
1 tablespoon minced peeled fresh ginger
1 teaspoon ground roasted cumin
1/2 teaspoon ground cinnamon
1/8 teaspoon crushed saffron threads
6 garlic cloves, minced
3 cups unsalted chicken stock
1 lb baby carrots
1/2 cup golden raisins
25 green olives
1/4 cup chopped fresh cilantro
Juice of one lemon
2 cups couscous
4 cups water or chicken stock or a combination (for the cous cous)
1 teaspoon kosher salt, divided
1 teaspoon paprika, divided
1 tablespoon olive oil, divided
2 cups chopped yellow onion
1 tablespoon minced peeled fresh ginger
1 teaspoon ground roasted cumin
1/2 teaspoon ground cinnamon
1/8 teaspoon crushed saffron threads
6 garlic cloves, minced
3 cups unsalted chicken stock
1 lb baby carrots
1/2 cup golden raisins
25 green olives
1/4 cup chopped fresh cilantro
Juice of one lemon
2 cups couscous
4 cups water or chicken stock or a combination (for the cous cous)
Directions:
1. Sprinkle lamb with 1/2 teaspoon salt and 1/2 teaspoon paprika. Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add lamb; sauté 5 minutes or until browned.
2. Add remaining 1 teaspoon oil to pan. Add remaining 1/2 teaspoon red pepper, onion, and next 5 ingredients (through garlic); sauté 2 minutes. Add stock; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Stir in carrots and remaining 1/2 teaspoon salt. Partially cover; cook 1 hour. Add raisins and olives. Remove from heat; add cilantro and juice. Serve with couscous.
3. For couscous -bring 4 cups water or chicken stock or combination of both to a boil. Pour in 2 cups of couscous. Turn off heat, cover, and let stand 5 minutes. Fluff with fork.
2. Add remaining 1 teaspoon oil to pan. Add remaining 1/2 teaspoon red pepper, onion, and next 5 ingredients (through garlic); sauté 2 minutes. Add stock; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Stir in carrots and remaining 1/2 teaspoon salt. Partially cover; cook 1 hour. Add raisins and olives. Remove from heat; add cilantro and juice. Serve with couscous.
3. For couscous -bring 4 cups water or chicken stock or combination of both to a boil. Pour in 2 cups of couscous. Turn off heat, cover, and let stand 5 minutes. Fluff with fork.
What we liked:
The wonderful combination of flavors. The meat is super tender.
What we didn't like:
Nothing it's all good, though Nick is still a little suspicious of raisins.
What Kaspian thought about it:
He wasn't too impressed at first. But then he had the idea of couscous + butter, and LOVED it. So, he ate a cup of couscous and a quarter stick of butter with it.
Next time:
No Change, great as is.
No comments:
Post a Comment