Lamb Tagine With Dried Fruit Rice

AuthorSylvieCategory, DifficultyIntermediate

This lamb Tagine is succulent, juicy, spicy, and sticky. Serve it with dried fruit rice to soak up all this lovely sauce.

Yields4 Servings
 3 tbsp neutral-flavored oil like canola
 salt to taste
 1 tsp black pepper
 2 tbsp all-purpose flour
 1 ½ tbsp Ras El Hanout spice mix
 1 ½ tsp turmeric powder
 1 tsp ginger powder
 750 g untrimmed lamb chops
 2 onions, finely chopped
 4 garlic cloves, chopped
 2 bay leaves
 1 cinnamon stick
 2 tbsp natural honey
 1 tbsp unsalted butter
 1 cup Basmati rice, washed very well and drained
 4 dried apricots, roughly chopped
 ¼ cup jumbo raisins
 ¼ cup toasted hazelnuts, roughly chopped
 parsley leaves for garnish
1

To make the marinade for the chops, mix oil, salt, black pepper, flour, Ras El Hanout, turmeric and ginger powder until the mixture becomes paste like. Rub the paste all over the chops, cover, and leave them to marinate for at least 60 Minutes.

2

Heat a skillet on high heat, and sear the lamb chops on both sides. This should take about 10 Minutes. Remove the chops, switch to medium heat, cook onions, garlic, bay leaves, and cinnamon stick for 5 Minutes or until fragrant. Deglaze with 1 cup of water, add honey, boil for 1 minute, and turn heat off.

3

Preheat oven to 175°C for 5 Minutes. Transfer the lamb chops and the aromatics to your Tagine pot (or a large braiser), place in the preheated oven for around 2 Hours or until lamb is falling off the bone. During the last 15 minutes, remove pot from the oven, check the seasoning, add water if it's too dry, and finish cooking.

4

To make the rice, melt butter in a medium pot. Sauté rice 3 Minutes until every grain is coated with butter, add salt to taste, dried fruits. Add 1 1/2 cups of water, bring to a boil, and simmer until done, around 15-20 Minutes. Turn heat off and allow it to sit covered for few minutes. Fluff the rice with a fork before serving.

5

To serve, divide the rice among plates, place a couple of chops in each plate, drizzle with sauce, sprinkle with chopped hazelnuts, finish with parsley leaves, and enjoy!

Ingredients

 3 tbsp neutral-flavored oil like canola
 salt to taste
 1 tsp black pepper
 2 tbsp all-purpose flour
 1 ½ tbsp Ras El Hanout spice mix
 1 ½ tsp turmeric powder
 1 tsp ginger powder
 750 g untrimmed lamb chops
 2 onions, finely chopped
 4 garlic cloves, chopped
 2 bay leaves
 1 cinnamon stick
 2 tbsp natural honey
 1 tbsp unsalted butter
 1 cup Basmati rice, washed very well and drained
 4 dried apricots, roughly chopped
 ¼ cup jumbo raisins
 ¼ cup toasted hazelnuts, roughly chopped
 parsley leaves for garnish

Directions

1

To make the marinade for the chops, mix oil, salt, black pepper, flour, Ras El Hanout, turmeric and ginger powder until the mixture becomes paste like. Rub the paste all over the chops, cover, and leave them to marinate for at least 60 Minutes.

2

Heat a skillet on high heat, and sear the lamb chops on both sides. This should take about 10 Minutes. Remove the chops, switch to medium heat, cook onions, garlic, bay leaves, and cinnamon stick for 5 Minutes or until fragrant. Deglaze with 1 cup of water, add honey, boil for 1 minute, and turn heat off.

3

Preheat oven to 175°C for 5 Minutes. Transfer the lamb chops and the aromatics to your Tagine pot (or a large braiser), place in the preheated oven for around 2 Hours or until lamb is falling off the bone. During the last 15 minutes, remove pot from the oven, check the seasoning, add water if it's too dry, and finish cooking.

4

To make the rice, melt butter in a medium pot. Sauté rice 3 Minutes until every grain is coated with butter, add salt to taste, dried fruits. Add 1 1/2 cups of water, bring to a boil, and simmer until done, around 15-20 Minutes. Turn heat off and allow it to sit covered for few minutes. Fluff the rice with a fork before serving.

5

To serve, divide the rice among plates, place a couple of chops in each plate, drizzle with sauce, sprinkle with chopped hazelnuts, finish with parsley leaves, and enjoy!

Lamb Tagine With Dried Fruit Rice
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