Most Filipinos are not familiar with lamb as a meat dish or how to prepare it. This is because sheep are not bred here. If you get the opportunity to prepare lamb, here is a dish I prepared that you and your family will surely enjoy.
Moroccan Lamb Tagine
Seasoning for marinade
- 2 tbsp olive oil
- 3 cloves garlic minced
- 3 tsp Kosher salt
- ½ tsp cracked pepper
- 1 ½ tsp cinnamon
- 2 tsp coriander ground
- 2 tsp paprika
- 1/2 tbsp grated fresh ginger
- 1/2 tsp cardamom powder
- 1 1/2 kilos of lamb shanks
- 1 onion large, sliced
- 1 cup vegetable broth
- 10 saffron threads
- 2 tbsp tomato paste
- 2 tsp cornstarch
- 2 tbsp parsley chopped
- 10 dried apricot slices cut in half
- 3 tbsp pistachios shelled
- 6 Wedged potatoes
For the seasoning and marinating the lamb
- In a small bowl mix together all the spices.
- Place the cut-up lamb in a bowl and drizzle with olive oil. Mix in thoroughly with your hands.
- Evenly sprinkle with the spice mixture, and again, mix thoroughly with your hands.
- Place in the refrigerator for 3 hours.
To prepare the lamb.
- Sauté onions on the bottom of the tagine dish, and with a pinch of salt and pepper Sweat them down for about 20 minutes on medium.
- Slowly, add the meat, cook for about 20 minutes, uncovered, and stirring often.
- In a bowl, whisk together the broth, tomato paste, cornstarch, and add to the meat. Add the saffron to the tagine
- Stir in the apricots and pistachios.
- Cover, and cook for 1 hour on low. Occasionally stirring it to prevent burnt meat at the bottom of the pan
- Add potatoes
- Cover again, and cook for an additional 30 minutes, or until the potatoes are soft. Sprinkle the parsley on top.