Delicious Lamb Dish for the Holidays...or anyday...

[Craig]

Looking for an Easter supper idea? Or just something a bit different?

Tried this recipe awhile back and are doing it again today. Lamb literally melts in your mouth...Takes a bit of prep to do it right, but one can buy canned chickpeas and if you live in a diverse enough locale, you may be able to find the Ras-el-Hanout spice mixture in the market, but it's fun and easy to make if you can't. Or even if you can. It's one of the most delicious meals I've ever eaten...and it's great on tortillas the next day.


Lamb Tagine with Chickpeas and Apricots...

[h=3]Ingredients[/h]

• 3/4 cup dried chickpeas
• 5 garlic cloves (2 whole, 3 chopped)
• 1 large cinnamon stick, broken in half
• 2 tablespoons olive oil
• 3 pounds 1" cubes lamb shoulder
• Kosher salt and freshly ground black pepper
• 1 large onion, diced
• 5 teaspoons Ras-el-Hanout spice blend (click for recipe)
• 1 tablespoon chopped peeled ginger
• 1 cup canned diced tomatoes with juices
• 2 1/2 cups (or more) low-salt chicken stock
• 1/2 cup halved dried apricots
• Steamed couscous
• Chopped fresh cilantro

[h=3]Preparation[/h]

• Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
  
• Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
  
• Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout, and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
  
• Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.
  
• Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.
  

Read More http://www.bonappetit.com/recipes/2011/10/lamb-tagine-with-chickpeas-and-apricots#ixzz1rML8Dg90

 

[Jen]

Thanks, Craig. It's too late to have it tomorrow, but I've been looking for a good lamb recipe. I e-mailed it to myself (from the link). I will use it.

 

[Bo-4]

Thanks Craig. I've always loved lamb (with a little mint jelly please). Had the most amazing leg of lamb at a local bistro here in Boise a couple of weeks ago. It was fall-off-the-bone/ melt-in-your-mouth delicious.

Never tried cooking it on my own.. printed this one for the right occasion.

Btw, on the garlic cloves, my next door neighbor sticks them IN the lamb meet prior to slow cooking in a crock pot. That seems like a good idea!

 

[NinaS]

Looking for an Easter supper idea? Or just something a bit different?

Tried this recipe awhile back and are doing it again today. Lamb literally melts in your mouth...Takes a bit of prep to do it right, but one can buy canned chickpeas and if you live in a diverse enough locale, you may be able to find the Ras-el-Hanout spice mixture in the market, but it's fun and easy to make if you can't. Or even if you can. It's one of the most delicious meals I've ever eaten...and it's great on tortillas the next day.


Lamb Tagine with Chickpeas and Apricots...

Ingredients

• 3/4 cup dried chickpeas
• 5 garlic cloves (2 whole, 3 chopped)
• 1 large cinnamon stick, broken in half
• 2 tablespoons olive oil
• 3 pounds 1" cubes lamb shoulder
• Kosher salt and freshly ground black pepper
• 1 large onion, diced
• 5 teaspoons Ras-el-Hanout spice blend (click for recipe)
• 1 tablespoon chopped peeled ginger
• 1 cup canned diced tomatoes with juices
• 2 1/2 cups (or more) low-salt chicken stock
• 1/2 cup halved dried apricots
• Steamed couscous
• Chopped fresh cilantro

Preparation

• Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
• Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
• Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout, and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
• Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.
• Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.

Read More http://www.bonappetit.com/recipes/2011/10/lamb-tagine-with-chickpeas-and-apricots#ixzz1rML8Dg90

BABY SHEEP KILLEr!! Bo Peep would be mortified.

(btw it sounds delicious.)

 

[Bo-4]

BABY SHEEP KILLEr!! Bo Peep would be mortified.

Nah.. i'm not mortified ;-)

My daughter was a 4H-er when she was about 9 year old and she raised a sheep named Tiny. Tiny was a real handful at the fair, bucking and bouncing around to where she could barely hang on.

Then comes the auction where they sell them for meat. My daughter was mortified when she found out Tiny's fate and cried for two days. :-(

 

[gabriel]

we eat lamb at least once a week.

 

[NinaS]

Nah.. i'm not mortified ;-)

My daughter was a 4H-er when she was about 9 year old and she raised a sheep named Tiny. Tiny was a real handful at the fair, bucking and bouncing around to where she could barely hang on.

Then comes the auction where they sell them for meat. My daughter was mortified when she found out Tiny's fate and cried for two days. :-(

Well actually I didn't mean YOU when I said Bo Peep. I forgot your two "friends"...the love birds, used to call you that. LOL I actually should have said "Mary" for Mary had a little lamb since Peep had grown up lambs, but them Minotare would have thought I was talking about her. Some days I just can't win, can I? LOL

 

[NinaS]

we eat lamb at least once a week.

Wouldn't it be more humane if you waited until they grew up at least?