Recipe: Lamb Tagine

A popular meal at Anita’s Kitchen in Ferndale, this hot dish for cool nights hits the spot

JENNIFER FARAH WEGRYZN, of Anita’s Kitchen in Ferndale, loves to make this dish at home, as well as feature it as a daily special at the popular restaurant she runs with her husband, Joe. She says it’s a cool-night option.

Photograph by Joe Vaughn

> Lamb Tagine (Serves 4-6)

1 leg of lamb
Spice mix:
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground ginger

2 tablespoons olive oil, divided to taste,
salt and freshly ground pepper
1 onion, chopped
2 medium carrots, chopped
1 leek, white part only, sliced
1 1/2 cups chicken stock or broth
1/2 cup chickpeas
2 large tomatoes, coarsely chopped
1 pear, diced

For serving:
Cooked couscous and 1/4 cup pine nuts or sliced, toasted almonds for garnish.

Trim lamb and dice into bite-size pieces.

Spice mixture: Combine all spices and divide in half.

Tagine: In a heavy-based casserole, heat 1 tablespoon oil over high heat. Add the lamb and half the spices and season to taste. Cook, stirring, until browned all over. Transfer lamb to a plate and drain any fat from pan. Heat remaining oil and spices in the same pan over medium heat for about 30 seconds. Add onion, leek, and carrots and cook until onion is softened. Return the meat to pan with chicken stock, chickpeas, and tomatoes; stir well. Cover pan, reduce heat to low, and simmer uncovered 20-30 minutes, or until the lamb is tender and the sauce is thick. Stir occasionally and add extra stock or water, if necessary.

Spoon lamb tagine over hot couscous, sprinkle with almonds or pine nuts, and serve.