Tagine of Lamb With Caramelized Onions

Name: Tagine of Lamb With Caramelized Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters beef broth; 1 teaspoons black pepper; 1 teaspoons black pepper; 1 teaspoons cinnamon; 1 liters cooked couscous; 1 teaspoon ground ginger; 2 teaspoons ground nutmeg; 3 Tbsps honey; 8 inches thick) lamb loin chops; 4 Tbsps olive oil, divided; 59 milliliters raisins, soaked in warm water 10 minutes and drained; 1 teaspoons salt; 1 teaspoon salt; 2 teaspoons spice mix (see above)

Tagine of Lamb With Caramelized Onions is a dairy free recipe with 4 servings. One portion of this dish contains about 11g of protein, 16g of fat, and a total of 498 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of beef broth, honey, cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine the spice-mix ingredients, then set them aside in a tightly sealed container.

Heat 2 tablespoons oil in large non-stick skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add onion and cook, stirring frequently, 20-25 minutes or until golden.

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Onion

Add raisins, cinnamon, salt, and pepper; continue cooking 5 minutes or until onions are caramelized. Set onion mixture aside. (This can be prepared a day or two ahead and refrigerated.)

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Cinnamon

Raisins

Onion

Pepper

Salt

While onion mixture cooks, pat lamb dry.

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Onion

Lamb

Sprinkle spice mix in shallow dish. Coat lamb on both sides; set aside. (Lamb can be prepped up to 8 hours ahead and refrigerated.)

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Seasoning Mix

Lamb

Heat 2 tablespoons oil in skillet on medium-high heat. Sear lamb on both sides so spices adhere to it. Reduce heat to medium.

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Spices

Lamb

Cooking Oil

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Frying Pan

For medium-rare meat, cook lamb 5-6 minutes on each side or until thermometer registers 145; for medium, cook 8-10 minutes on each side or until thermometer registers 16

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Lamb

Meat

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Kitchen Thermometer

Transfer to a serving platter or tagine dish; keep warm.

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Tajine Pot

Add broth to the pan, scraping to loosen browned bits.

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Broth

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Frying Pan

Add the honey, reduce sauce to 1/2 cup (about 4 minutes), and pour over lamb. Spoon lamb mixture over couscous; top with onions (reheat if necessary) and sprinkle with toasted almonds, if desired.

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Couscous

Almonds

Onion

Honey

Sauce

Lamb

Our recipes call for a skillet, but you can also cook using a tagine dish. If you use a heavy cast-iron enamel tagine such as All-Clad's or Le Creuset's, cut the liquid in the recipe by half; the dish's tight seal doesn't allow as much evaporation as a regular pan's.

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Frying Pan

Tajine Pot

A tagine dish holds a limited amount of food, so use a small Dutch oven to make big amounts.

Equipment you will use

Dutch Oven

Tajine Pot

For a dramatic table presentation in keeping with Moroccan custom, set the dish in the center of the table, slowly lifting the lid to release the heady aromas and show off the colorful meal inside.