Culinary Trends | Mid Winter 2011
LAMB TAGINE WITH COUSCOUS, RAISINS, TOASTED ALMONDS, MARINATED OLIVES & FENNEL SEED ROASTED CARROTS
[6 to 8 servings]
INGREDIENTS 2 cups AP flour
3 lb boneless lamb shoulder, cut into 1-inch cubes 2 tsp ras-el-hanout 2 tsp salt, kosher 3/4 tsp black pepper, freshly ground 3/4 tsp ground ginger 1/4 tsp crumbled saffron threads
4 cups lamb stock or chicken stock
1 large onion, coarsely grated (1 cup)
2 garlic cloves, minced 2 (3-inch) cinnamon sticks 1/2 stick (1/4 cup) unsalted butter, cut into pieces 1 1/4 cups currants 1 1/4 cups Marcona almonds, toasted
1/2 cup Marshall Farms honey
1 tsp ground cinnamon METHOD
Season flour with salt & black pepper. Then coat lamb in flour (shake off ex- cess). Heat oil in heavy bot- tom pot and sear lamb till golden brown. Reserve. Deglaze pot with 1 cup
stock to release fond. Whisk together ras-el hanout, salt, pepper, ginger, saffron & 1 cup stock in a 5-quart heavy pot. Stir in lamb, remaining 2 cups stock, onion, garlic, cinnamon sticks, butter & simmer, covered, until lamb is just tender, about 1 1/2 hours.
Stir in currants, almonds, honey & ground cinnamon;
PHOTO BY JOHN BENSON
simmer covered, until meat is very tender, about 30 min- utes more. Uncover pot & cook over moderately high heat, stirring occasionally, until stew is slightly thick- ened, about 15 minutes more.
Serve with couscous, mar- inated olives, pearl onions & carrots.
Executive Chef Josh Thomsen Meritage at the Claremont Berkeley, CA
13
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48