Christmas dinner
Dec. 25th, 2008 08:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gvdubThe last time we were at the market, they had a sale on organic lamb shoulder roast. I'd been figuring on just doing a roast for Christmas dinner, but then I came across a recipe for a Moroccan Lamb Tagine on Allrecipes.com. I made a couple of minor changes to reduce the fat and sugar levels and halved the recommended serving size, then made it for dinner. Wow! (if I do say so myself)
Moroccan Lamb Tagine
INGREDIENTS:
2 tablespoons olive oil, divided
1 1/2 lbs. lamb meat, cut into 3/4 inch cubes
2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1 pinch saffron
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander
2 medium onions, diced
5 carrots, sliced
2 Tablespoons Asian Garlic/Ginger paste
1 lemon, zested
14.5 ounces low sodium chicken broth (1 can)
1 tablespoon sun-dried tomato paste
1/4 cup freeze-dried apricot bits
1/8 teaspoon stevia powder
METHOD:
1. Place lamb cubes in a bowl, and coat with 2 tablespoons of the olive oil. Set aside. Mix together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix. Add spice mixture to the lamb, and mix so the lamb cubes are well coated with the spice. Let sit for at least 15 minutes, although it's better if you can refrigerate for at least 8 hours, preferably overnight.
2. Heat the remaining tablespoon of olive oil in a heavy dutch oven over medium-high heat. Add 1/2 of the lamb, and brown well. Remove to a plate, and brown the other half of the lamb, then remove it. To the hot oil remaining in the pot, add the onions and carrots to the pot and cook for 5 minutes. Stir in the freeze-dried apricot and garlic/ginger paste; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and stevia powder. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours, or until the meat is tender, stirring occasionally.
Serve over couscous or rice. Makes 8 servings
My main substitutions were stevia powder for the honey in the original recipe, reducing the amount of oil used, and reducing the amount of meat. I highly recommend trying this recipe, but it does take a little work.
Moroccan Lamb Tagine
INGREDIENTS:
2 tablespoons olive oil, divided
1 1/2 lbs. lamb meat, cut into 3/4 inch cubes
2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1 pinch saffron
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander
2 medium onions, diced
5 carrots, sliced
2 Tablespoons Asian Garlic/Ginger paste
1 lemon, zested
14.5 ounces low sodium chicken broth (1 can)
1 tablespoon sun-dried tomato paste
1/4 cup freeze-dried apricot bits
1/8 teaspoon stevia powder
METHOD:
1. Place lamb cubes in a bowl, and coat with 2 tablespoons of the olive oil. Set aside. Mix together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix. Add spice mixture to the lamb, and mix so the lamb cubes are well coated with the spice. Let sit for at least 15 minutes, although it's better if you can refrigerate for at least 8 hours, preferably overnight.
2. Heat the remaining tablespoon of olive oil in a heavy dutch oven over medium-high heat. Add 1/2 of the lamb, and brown well. Remove to a plate, and brown the other half of the lamb, then remove it. To the hot oil remaining in the pot, add the onions and carrots to the pot and cook for 5 minutes. Stir in the freeze-dried apricot and garlic/ginger paste; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and stevia powder. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours, or until the meat is tender, stirring occasionally.
Serve over couscous or rice. Makes 8 servings
My main substitutions were stevia powder for the honey in the original recipe, reducing the amount of oil used, and reducing the amount of meat. I highly recommend trying this recipe, but it does take a little work.