Moroccan Lamb Tajine Recipe

Moroccan Lamb Tajine Recipe

• 1 tsp. cayenne pepper
• 2 tsp. ground black pepper
• 1 ½ tbsp. ground paprika
• 1 ½ tbsp. ginger powder
• ½ tbsp turmeric powder
• 2 tsp. cinnamon
• ¼ tsp. cumin powder
• 1.79 pounds lamb cubes
• ½ pound bacon, chopped
• 1 tsp. salt
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 4 tbs. olive oil
• 2 cups tomato pure
• 2 14 oz. cans crushed tomatoes
• 1 tbsp. orange juice
• 1 tbsp. orange zest
• 4 oz. dried apricots, halved
• 2 oz. dates, halved
• 2 oz. raisins
• 1 tsp. saffron threads
• 1 cups lamb stock
• 1 tbsp. honey

1. Mix all the spices in a bowl, and separate in two portions.
2. In a large bowl, combine the lamb and bacon and toss with one portion of spices. Reserve.
3. Heat a large pot with 1 ½ tbsp of olive oil. Add the onions, garlic and remaining portion of spices, and cook over low, stirring until soft but not browned. Reserve warm in the same pot.
4. Heat the remaining oil in a heavy saucepan. Add the lamb and bacon mix, and cook, seasoning with salt and stirring until browned. Transfer to the pot with onions and garlic, and deglaze the pan with half of the tomato puree. Cook for 1 minute, scraping the pan to get the browned bits, then add that sauce to the lamb pot.
5. Add the rest of the tomato puree, orange juice, zest, apricots, dates, raisins, saffron, lamb stock and honey.
6. Boil for 2 minutes in high heat, then cook very slowly at low heat for 30 minutes, uncovered.
7. Place the cooked lamb in a big bowl or tajine and serve.