lamb-tagine-with-green-olives.md

Lamb tagine with green olives

Ingredients

For the spice mixture

• 3/4 tsp groud coriander
• 1/2 tsp ground cumin
• 1/8 tsp cinnamon
• 1/2 tsp paprika
• Generous pinch cayenne
• Pinch saffron

For the tagine

• 1/4 c extra virgin olive oil
• 2 lbs lamb stew meat, cut into chunks
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 medium onion, sliced into medium-width pieces (about 1c)
• 1 clove garlic, peeled
• 1 tbsp diced, fresh ginger (from about 1 inch)
• Juice of one orange
• 1 14 oz can diced or chopped tomatoes
• 1 2 inch long piece of orange peel
• 2 c chicken broth
• 1 tsp honey
• 1 medium carrot, sliced 1/2 inch thick (about 1 c)
• 1 celery rib, sliced 1/2 inch thick (about 1 c)
• 1/4 c sliced almonds
• 1 1/2 tbsp sesame seeds
• 8 green olives, sliced into quarters (about 1/4 c) [use a lot more]

For the citrus rice

• 1 1/2 c basmati rice, rinsed three times
• 1 bay leaf, preferably fresh
• Grated zest of 1 lemon
• Pinch of salt
• 1/4 tsp red pepper flakes
• 1 tbsp unsalted butter
• Juice of 1 lemon
• 1 orange, sectioned and chopped
• 2 scallions, diced

Steps

1. Make the spice mixture by stirring together the spices in a small bowl. Preheat oven to 350F
2. In a large ovenproof stew pot or tagine, heat the oil over medium-high heat. Season the lamb all over with salt and pepper. Add the meat to the pot and stire to coat in the oil. Brown for about 5 minutes, stirring occasionally to make sure the meat browns evenly on all sides. Transfer the meat to a bowl and set aside
3. Lower teh heat to medium and add the onion, stirring to coat. Sauté for about a minute, until it begins to soften. Add the garlic and ginger and add the meat back to the pot. Stir everything togetehr. Squeeze the orange juice into the pot and mix well. Add the tomatoes, orange peel, spice mixture, chicken broth and honey. Mix well. Raise the heat to medium high and bring the mixture to a simmer, then cover the pot and put it in the oven. Cook for 1h or until the meat is about half-cooked
4. Stir in the carrots and celery and return the pot to the oven. Cook for another 30 to 45 m until the sauce is thick and reduced and the lamb is tender
5. While the tagine is in the oven, toast the almonds and the sesame seeds in a small pan over low leat until the nuts are golde, about 5 minutes, stirring regularlay to make sure the almonds don't burn.
6. About 15 minutes before the tagine is finished, make the citrus rice. Put the rice and 2c of water in a large pot set over high heat. Add the bay leaf, lemon zest, salt, red pepper flakes and butter. When the water boils, lower the heat and cover the pot with a tight fitting lid. Continue to simmer until the liquid has been absorbed, about 12 m. Turn off the heat. Add the lemon juice, orange pieces and scallions and mix well. Transfer to a large bowl and serve immediately.
7. Remove the garlic clove and orange peel from the tagine. Add the olvies, and spoon the tagine onto a large serving plate. Sprinkle the almonds and sesame seeds on top. Serve immediately, with citrus rice. Serves 4.