Ingredients

  • 2 pounds lamb shoulder, cut into 2" pieces
  • 6 cloves garlic, coarsely chop
  • 1 tablespoon honey
  • ¼ cup olive oil
  • 3 tablespoons cilantro, chopped
  • pinch saffron
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 tablespoons sun-dried tomato paste
  • salt and pepper
  • 2 potatoes, cut into chunks
  • 2 carrots, cut into chunks
  • 2 yellow onions, cut into chunks
  • 1 whole preserved lemon, chop entire lemon
  • 1 ½ cups vegetable stock
  • 1 cinnamon stick
  • 1 cup cooked chickpeas, or more to taste
  • ½ cup golden raisins

Directions

1. Mix together the garlic, honey, olive oil, cilantro, saffron, paprika, cumin and tomato paste in a large baggy. Add lamb and toss to coat. Seal bag and marinate in refrigerator overnight.
2. Remove from refrigerator 30 minutes before cooking. Preheat oven to 400*F/200*C/GM 6.
3. Put meat and marinade into a tagine or Dutch oven and sprinkle with salt and pepper. Add potatoes, carrots, onions stock and cinnamon and stir together. Place the lid on and bake for 1 hour. Stir in cooked chickpeas and raisins into pot and cook for 30 minutes. Remove the lid and cook an additional 30 minutes to brown the vegetables. Garnish with cilantro sprigs.
4. Serve with Moroccan Basmati Rice and Harissa Sauce



Keywords
lamb, beans, moroccan
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