Dinner recipe for Lamb Tagine with garlic, pine nuts and raisins – serve with couscous
500g boneless leg of lamb or lamb stew meat, cut into 2,5cm chunks
1 Tbsp Greek seasoning
1 Tbsp lemon zest
1 tsp dried oregano
1 tsp fresh black pepper
2 tsp olive oil
2 cloves garlic, sliced
3/4 cup dry white wine
1/4 cup golden raisins
1 Tbsp honey
Juice of 1/2 lemon
3 cups cooked couscous
2 Tbsp toasted pine nuts
2 Tbsp chopped flat-leaf parsley
Dry the lamb and place it in a mixing bowl. Add the Greek seasoning, lemon zest, oregano and black pepper, and toss with your hands to coat all of the meat.
In a large Dutch oven, heat the olive oil over low heat. Arrange the meat in a single layer (in batches, if necessary), and brown the meat lightly on all sides. Stir in the garlic, and let it cook for 30 seconds; then add the wine, raisins and honey.
Reduce the heat to simmer, cover the pot, and cook for 1-1/4 hours, stirring occasionally. If the pan gets too dry and you think the meat will burn before it finishes cooking, add more wine or water, 1/4 cup at a time. You will end up with very dark lamb, caramelized on the outside, and a small amount of sauce. (Add water to thin the sauce at the end of the cooking, if you wish.)
Serve over couscous, topped with toasted pine nuts and parsley. (Can be made ahead and refrigerated for up to 3 days.)
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.