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Receta Lamb Tagine With Chickpeas And Raisins, Basmati Rice, Hariss

by Global Cookbook

Ingredientes

2 lb lamb shoulder cut 2" pcs 6 x garlic cloves coarsely minced 1 Tbsp. honey 1/4 c. extra virgin olive oil 3 Tbsp. minced cilantro 1 pch saffron threads 2 tsp paprika 2 tsp grnd cumin 2 Tbsp. sun-dry tomato paste Salt to taste Freshly-grnd black pepper to taste 2 x potatoes cut into chunks 2 x carrots cut into chunks 2 x yellow onions peeled, and cut into chunks 1 1/2 c. vegetable stock 1 x cinnamon stick 1 c. cooked chickpeas 1/2 c. golden brown raisins

2 x red bell peppers roasted, peeled, and minced 1 sm red chile minced 2 x garlic cloves minced 1/2 x tea pon coriander seeds toasted in a pan 1/2 tsp cumin Salt to taste 3 Tbsp. extra virgin olive oil 2 Tbsp. extra virgin olive oil 1 x yellow onion finely minced 1 tsp cumin seeds 1 x cinnamon stick 2 x cardamom seeds crushed 2 x bay leaves 2 c. basmati rice washed well, liquid removed 3 c. water 2 Tbsp. lemon juice Salt to taste Freshly-grnd black pepper to taste

Direcciones

1. Tagine: Mix together the garlic, honey, extra virgin olive oil, cilantro, saffron, paprika, cumin and tomato paste in a large bowl. Add in the lamb and toss to coat. Cover and marinate in the refrigerator overnight. Remove from the refrigerator 30 min before cooking.
2. Preheat oven to 400 degrees. Put the meat and the marinade into a tagine or possibly Dutch oven and sprinkle with salt and pepper. Add in the potatoes, carrots, onions, stock and cinnamon and stir together. Place the tagine or possibly Dutch oven lid on and bake for 1 hour.
3. Stir the chickpeas and raisins into the tagine and cook for 30 min. Remove the lid or possibly foil and cook an additional 30 min to brown the vegetables. Garnish with cilantro springs.
4. Harissa: Combine all ingredients in a food processor and process till smooth.
5. Basmati Rice: Heat oil in a medium saucepan over medium heat. Add in the onions and cook till soft. Add in the cumin seeds, cinnamon stick, cardamom seeds and bay leaves and cook for 2 to 3 min.
6. Add in the rice and toss to coat with the mix. Add in the water and lemon juice and season with salt and pepper. Bring to a boil, cover and reduce heat to medium-low, cook for 15 min, or possibly till rice is tender and water has been absorbed. Remove from the heat and leave covered for 5 min. Fluff with a fork.
7. This recipe yields 4 servings.

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