This dish is not for the faint of heart when it comes to cooking: it takes two days (one to prepare, and one to cook) - but it is delicious and worth learning to do right. If you're not crazy about the unique taste of lamb, this dish is for you: the spices change the taste considerably. And if you're looking for enormous quantities of calories, you can hardly do better than this. As pictured, the Lamb Tangine is in the foreground of the plate, with side dishes of roasted root vegetables and a salad filling out the plate. Nutritional Content refers only to the Moroccan Lamb Tangine.
Ingredients (grouped for cooking)
3 lbs cubed lean Lamb meat
2 cups Olive Oil
Ras el hanout mixture (see below)
2 T. Coconut Oil
2 large chopped Onions
8 crushed Garlic cloves
1 teaspoon ground cinnamon
4 cups of no-salt, no-MSG pure Chicken stock
1 Cup White Wine
1 Cup chopped dried Apricots
1 Cup chopped dried pitless Plums
1 Cup chopped dried pitless Dates
1 Cup Dry Roasted Almonds, each chopped in half
1/2 cup Honey
1 teaspoon cinnamon
2 Large peeled, chopped carrots
1/2 cup chopped fresh leaf Parsley
2 boxes Pearl Couscous (Roasted Garlic and Olive Oil flavor is best. Use PEARL couscous, not the smaller-grained varieties. Each box makes 2 cups)
Ras el hanout mixture (Arabic for "Top Shelf"):
1 teaspoon each of the following: Sea Salt, Smoked Paprika, ground Cumin seed, ground Ginger, ground Cloves, ground Allspice, ground Nutmeg, ground tumeric, ground Coriander, ground Rosemary (NOT leaves!), and White Pepper;
2 teaspoons of Paprika;
4 teaspoons ground Cinnamon
Day One: Preparation
1) Cube lamb meat (one and a half-inch cubes), trimming away most fat. Place in a gallon resealable plastic bag. Mix Ras el hanout spice mixture, and add the spice mixture and 2 cups of Olive oil to the meat bag. Massage and mix thoroughly. Refrigerate overnight.
2) Chop the apricots, dates, plums and almonds, place in a single bag together. Set on a room-temperature shelf overnight.
3) Chop carrots, place in covered container, and put in refrigerator.
Day 2: Cooking
1) Sautée chopped onions, crushed garlic cloves, and 1 t. cinnamon in Coconut Oil in a soup pot over medium heat for 10 minutes.
2) Add Meat/Spice/Oil mixture, squeezing out all ingredients from the bag. stir and cook over medium heat 5 minutes until meat is seared.
3) Add Chicken stock and wine, and bring to a boil. Once it has reached boiling, cover pot and turn heat down to simmer. Cook 90 minutes, stirring occasionally.
4) Add Dried Fruit/Almond mixture, Honey, Carrots, and 1 teaspoon cinnamon. Uncover, and turn heat up to medium-high. Cook for 30 minutes, stirring occasionally.
5) While stew is cooking, prepare boxed pearl Couscous according to box directions (this is usually simply boiling the couscous in water and olive oil and possibly adding a pre-made spice packet)
Plating
Spoon some finished couscous onto plate. Using a slotted spoon, spoon Stew mixture over couscous. Add 2 tablespoons of "juice" from the stew pot on top, and then sprinkle chopped parsley on top of that.
Makes 6 large servings.
Nutritional Information
Amount Per Serving (based on 6 servings)
Calories 1,133.3
Total Fat 51.5 g
Saturated Fat 9.0 g
Polyunsaturated Fat 10.5 g
Monounsaturated Fat 32.0 g
Cholesterol 152.2 mg
Sodium 989.9 mg
Potassium 1,645.0 mg
Total Carbohydrate 97.6 g
Dietary Fiber 11.3 g
Sugars 45.6 g
Protein 62.6 g
Vitamin A 111.6 %
Vitamin B-12 103.2 %
Vitamin B-6 36.5 %
Vitamin C 25.8 %
Vitamin D 0.0 %
Vitamin E 80.4 %
Calcium 19.1 %
Copper 40.5 %
Folate 24.1 %
Iron 50.5 %
Magnesium 40.1 %
Manganese 81.5 %
Niacin 91.0 %
Pantothenic Acid 20.0 %
Phosphorus 65.0 %
Riboflavin 56.7 %
Selenium 82.6 %
Thiamin 29.2 %
Zinc 73.8 %
Ingredients (grouped for cooking)
3 lbs cubed lean Lamb meat
2 cups Olive Oil
Ras el hanout mixture (see below)
2 T. Coconut Oil
2 large chopped Onions
8 crushed Garlic cloves
1 teaspoon ground cinnamon
4 cups of no-salt, no-MSG pure Chicken stock
1 Cup White Wine
1 Cup chopped dried Apricots
1 Cup chopped dried pitless Plums
1 Cup chopped dried pitless Dates
1 Cup Dry Roasted Almonds, each chopped in half
1/2 cup Honey
1 teaspoon cinnamon
2 Large peeled, chopped carrots
1/2 cup chopped fresh leaf Parsley
2 boxes Pearl Couscous (Roasted Garlic and Olive Oil flavor is best. Use PEARL couscous, not the smaller-grained varieties. Each box makes 2 cups)
Ras el hanout mixture (Arabic for "Top Shelf"):
1 teaspoon each of the following: Sea Salt, Smoked Paprika, ground Cumin seed, ground Ginger, ground Cloves, ground Allspice, ground Nutmeg, ground tumeric, ground Coriander, ground Rosemary (NOT leaves!), and White Pepper;
2 teaspoons of Paprika;
4 teaspoons ground Cinnamon
Day One: Preparation
1) Cube lamb meat (one and a half-inch cubes), trimming away most fat. Place in a gallon resealable plastic bag. Mix Ras el hanout spice mixture, and add the spice mixture and 2 cups of Olive oil to the meat bag. Massage and mix thoroughly. Refrigerate overnight.
2) Chop the apricots, dates, plums and almonds, place in a single bag together. Set on a room-temperature shelf overnight.
3) Chop carrots, place in covered container, and put in refrigerator.
Day 2: Cooking
1) Sautée chopped onions, crushed garlic cloves, and 1 t. cinnamon in Coconut Oil in a soup pot over medium heat for 10 minutes.
2) Add Meat/Spice/Oil mixture, squeezing out all ingredients from the bag. stir and cook over medium heat 5 minutes until meat is seared.
3) Add Chicken stock and wine, and bring to a boil. Once it has reached boiling, cover pot and turn heat down to simmer. Cook 90 minutes, stirring occasionally.
4) Add Dried Fruit/Almond mixture, Honey, Carrots, and 1 teaspoon cinnamon. Uncover, and turn heat up to medium-high. Cook for 30 minutes, stirring occasionally.
5) While stew is cooking, prepare boxed pearl Couscous according to box directions (this is usually simply boiling the couscous in water and olive oil and possibly adding a pre-made spice packet)
Plating
Spoon some finished couscous onto plate. Using a slotted spoon, spoon Stew mixture over couscous. Add 2 tablespoons of "juice" from the stew pot on top, and then sprinkle chopped parsley on top of that.
Makes 6 large servings.
Nutritional Information
Amount Per Serving (based on 6 servings)
Calories 1,133.3
Total Fat 51.5 g
Saturated Fat 9.0 g
Polyunsaturated Fat 10.5 g
Monounsaturated Fat 32.0 g
Cholesterol 152.2 mg
Sodium 989.9 mg
Potassium 1,645.0 mg
Total Carbohydrate 97.6 g
Dietary Fiber 11.3 g
Sugars 45.6 g
Protein 62.6 g
Vitamin A 111.6 %
Vitamin B-12 103.2 %
Vitamin B-6 36.5 %
Vitamin C 25.8 %
Vitamin D 0.0 %
Vitamin E 80.4 %
Calcium 19.1 %
Copper 40.5 %
Folate 24.1 %
Iron 50.5 %
Magnesium 40.1 %
Manganese 81.5 %
Niacin 91.0 %
Pantothenic Acid 20.0 %
Phosphorus 65.0 %
Riboflavin 56.7 %
Selenium 82.6 %
Thiamin 29.2 %
Zinc 73.8 %
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