Why I Love This Recipe
While in culinary school, I made this recipe using Maple Leaf Farms breast of duck. It was delicious and won me a spot in a Maple Leaf Farms cook-off. Unfortunately, the curry was not a popular flavor with the judges and I received only an honorable mention. This is a flavorful, healthy and exciting dish and the broth is amazing! NOTE: Caution: there are many spices involved and some may need to be hand ground; much preparation time and it tastes best if you marinate the lamb (or duck) overnight. I promise though that the effort is well worth the result.
Ingredients You'll Need
3 tablespoons olive oil
2 pounds lamb meat, cut into 1 1/2 inch cubes
2 teaspoons paprika
1/2 teaspoon ground curry powder
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1 pinch saffron, if available
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander
2 medium onions, cut into 1-inch cubes
5 green apples (Granny Smith), peeled and cut into medium cubes
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
1 tablespoon sun-dried tomato paste
1 tablespoon arrowroot or cornstarch (optional)
8oz slivered almonds (final garnish)
2 stalks cilantro (final garnish)
Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside.
In a large zip bag, toss together the paprika, turmeric, curry, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well.
Add the lamb to the bag, and toss around to coat well. Refrigerate at least 4 hours, preferably overnight.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and apples to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes.
Return the lamb to the pot and stir in the chicken broth, and tomato paste. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.
Serve in a bowl topped with slivered almonds and chopped cilantro leaves. Yummmm!!!!!!!