One of the readers of the Boston Globe Food Section emailed me to say that lamb was for Easter, not Passover. I understand.
I’m not Jewish, so I don’t know all the rules. For some, maybe it’s like serving roast beef at Thanksgiving. We do love our traditions, and I say, go for it if that’s what makes you happy! Stick to the tried, true, and comforting.
BUT if breaking the rules or tweaking the menu on a holiday excites you, I think this lamb tagine fits the bill. It’s also a very nice Sunday supper to make before the weather turns summery and stew is off the menu.
What I love about this recipe aside from its sweet and savory flavors is that you don’t have to spend any time browning the meat first. That’s always a chore to me. Instead, you coat the meat in spices and stir it for only a few minutes before adding the braising liquid. The meat turns astonishingly tender. In our house, leftovers go into tortillas. I know. Talk about rule breaking!
The dish tagine, a North African stew, is named after the earthenware vessel it is cooked in. A cone-shaped pot lid traps the steam as the stew cooks, resulting in a tender melding of all the ingredients. Use your favorite stew pot for a slow-braise to replicate the earthenware pot. Tagines are made with many different meats and vegetables, typically not browned first, which makes the dish easy. Here, the main ingredient is lamb cut from the shoulder or leg into 2-inch pieces. I often buy one big piece and cut it myself into the size pieces I want. Dried apricots and a plethora of warm, inviting spices (ginger, cumin, coriander, turmeric, cinnamon) cook with the meat. Peas bring a spritely and springlike feel, while lemon zest and juice balances the sweetness of apricots.
Happy holiday for all who celebrate the Seder. For everyone else, gather for a Sunday lunch and enjoy the flowers and budding trees! Spring is finally here.
Lamb Tagine with Apricots, Peas, Lemon, and Couscous Recipe
Serves 6
2 1/2 pounds boneless shoulder or leg of lamb, trimmed of fat and cut into 2-inch pieces
Salt and pepper
2 tablespoons olive oil
2 medium onions, halved and sliced
1 piece (1 1/2 inches) fresh ginger, peeled and finely chopped
3 cloves garlic, finely chopped
2 teaspoons ground coriander
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon Maras or Aleppo pepper or crushed red pepper
1 tablespoon tomato paste
2 1/2 cups chicken stock
1 cup halved dried apricots (about 6 ounces)
1 cup frozen peas
Finely grated zest and juice of 1 lemon
Handful of fresh cilantro leaves (for garnish)
1. Set the oven at 350 degrees.
2. Sprinkle the lamb all over with salt and pepper. In a large Dutch oven or flameproof casserole, toss the lamb and onions in the oil. Add the ginger, garlic, coriander, cinnamon, cumin, Maras or Aleppo pepper, and tomato paste. With a large kitchen spoon, stir to coat the lamb and onions with the spices.
3. Set the pot over medium heat and cook, stirring often, for 4 to 5 minutes to toast and bloom the spices. The lamb will not be completely browned. Pour in the chicken stock.
4. Cover the pot with a lid and transfer it to the oven. Cook for 1 hour and 15 minutes.
5. Remove the pot from the oven. Stir in the apricots. Return the pot to the oven, uncovered. Continue cooking for 30 minutes, or until the lamb is tender when pierced with a skewer. (Total cooking time is 1 hour and 45 minutes.)
6. In a small bowl, pour hot tap water over the frozen peas. Let stand for 5 to 6 minutes, or until defrosted. Drain.
7. Remove the pot from the oven. Stir in the peas, lemon zest, and lemon juice. Let the mixture return to a boil and simmer for 1 minute, or just until the peas are hot. Taste for seasoning and add more salt and red pepper, if you like. Ladle into bowls and sprinkle with cilantro leaves.
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XXOO
Sally
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💝❤️🌺Love to break the rules! Sounds delicious. Saving this recipe for Passover next year.