Recipe provided by Cattail Creek Lamb.

Lamb Tagine with Sweet Tomato Jam

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Serve with couscous or rice.
Olive oil, as needed
2 ½ pounds of lamb shoulder cut into 1 ½ in pieces
Salt and freshly ground pepper
2 garlic cloves, finely minced
½ tsp. crushed saffron threads, steeped in ½ cup hot water
2 tsp. ground cinnamon
1 tsp. ground ginger
1 onion, grated
1 ½ cup water or chicken broth
One 28-ounce can tomatoes, pureed in a food processor
2 T. tomato paste
4 T. dark honey
3 T. toasted sesame seeds

Heat olive oil in a skillet or sauté pan over high heat and brown the lamb pieces, sprinkling with salt and pepper as you go.

Combine the lamb, garlic, saffron infusion, 1 teaspoon of the cinnamon, the ginger, onion, and water or broth in a tagine or medium sized pot. Bring to a boil over medium heat. Reduce the heat to low, cover and simmer for one hour. Add the tomatoes, tomato paste, and a little salt. Simmer uncovered until the lamb is tender and the sauce has thickened. Add the honey and remaining 1 teaspoon of cinnamon and cook for a few minutes. Sprinkle with sesame seeds.

Serves 4

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