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Moroccan Lamb Tagine with Turmeric, Onions, and Olives
serves 4

Turmeric Lamb TagineINGREDIENTS

  • 2 tablespoons olive oil
  • 4 lamb shanks
  • Kosher salt
  • Freshly cracked black pepper
  • 3 medium yellow onions, thinly sliced in halfmoons
  • 3 garlic cloves, whole but peeled and smashed
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1 cinnamon stick
  • 1/3 cup dry white wine
  • 1 1/2 cups vegetable broth
  • 1/2 cup medium-sized green olives, pits in
  • Cilantro
  • Mint
  • Couscous

INGREDIENTS

Heat the olive oil in a high-sided sauté pan over medium-high heat.  Season the lamb liberally with salt and pepper.  Sear the lamb in the hot oil until the lamb is golden brown on all sides.  It should take about 10 minutes in the pan.

Lower the heat to medium; place the lamb on a plate and set aside.  Immediately and carefully add the onions and garlic to the hot oil, and season with salt and pepper.  Sauté, stirring often, until the onions are slightly caramelized, about 10 minutes.  Add the turmeric, cumin, and cinnamon to the onions, and sauté until the spices are fragrant, about 30 seconds.  Add the wine and deglaze the pan.

When the wine has reduced by about half, add the vegetable broth and the olives.  Bring the liquid to a boil, and add the lamb back into the pot.  Cover, and reduce the heat to low.  Simmer, covered, for 3 hours, turning the lamb over once in the pot.  Then, simmer uncovered for minutes, to allow the sauce to thicken slightly.  Serve over couscous and top with the fresh cilantro and mint.

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