Gettin' Lamby

I love getting lamby- turtley- mushy- these are all terms that I use to describe being super comfy and toasty- you don't have to understand it- it just is. Tonight I literally got-lamby- I woke up this morning before the day's work in my comfy pjs and made this dish, it is a total slow-cooker superstar but I just do the real thing and cook it in a (giggle) dutch oven and just keep an eye on it. The only thing I can say about my Moroccan lamb tagine recipe with carrot salad is... that it's just ridiculous. No seriously it is ridiculous. It's delicious and it is one of those dishes I can't believe I actually crafted. Don't be intimated by the recipe list or process- it is a one pot, easy bowl of incredibleness. It truly warms you from your inside-out; the mixture of spices with acidic tomato and sweet succulent honey paired with the bite of the carrot salad- add in some whole wheat pita and transport me to Marrakech because it is just as good. This process of creating fall apart delicious lamb- or any protein- is called braising- you are basically submerging the protein in flavorful liquid cooking the meat past well done so the muscle fibers break down and become this delicious moist morsel of heaven. Almost anyone cannot f- this up. Almost.

Morrocan Lamb Tagine

2 lbs lamb cubes (can be stew meat, can be cut up boneless leg of lamb- make sure they trim the fat)

2 tbs ground cinnamon

2 tbs cumin

1 tbs cayenne pepper

2 tsp turmeric 

1 tsp ground ginger

2 tsp kosher salt

2 tsp ground black pepper

1 yellow onion, diced

1 tbs tomato paste

1- 14 oz can diced tomatoes

1- 14 oz can crushed tomatoes

10 halved pitted, dried dates

1/4 cup peeled whole almonds (I use marcona which have some flavor to them but any kind will work)

1 qt low sodium chicken stock

1/4 cup honey

1 cinnamon stick

1 oz- diced dried apricots

sliced almonds for garnish

Step 1: Preheat your dutch oven on medium-high heat and coat the bottom with grapeseed oil. Combine cinnamon, cumin, cayenne, turmeric, ginger, salt and pepper in a bowl. Add lamb to the bowl and mix to coat

Step 2: In batches, brown the lamb on two sides, and set aside in a bowl. Reduce the heat to medium- low heat, hit the pan with a touch more oil- and add the onions- sweat for about 2 minutes, then add your tomato paste, stir for a minute more, then add your tomatoes and the lamb and any yummy juices that accumulated in the bowl. 

Step 3: Throw in the almonds, dates, honey and cinnamon stick. Add your stock - bring mixture to a boil and then to a simmer- keep the heat low and with a slanted lid (slightly open) let it go for about 2-3 hours, stirring occasionally.

Do you see the foot in my tagine- those are my almonds- talk about art.

 Step 4: Add chopped apricot- top with slivered almonds- tell me that doesn't look ridiculous.

Words cannot describe

Moroccan Carrot Salad

6 large carrots, peeled, and grated

1 tbs harissa (Moroccan spice blend- can find at Whole Foods- also unreal with hummus)

1 lemon- squeezed

1/4 cup olive oil

2 tbs chopped flat leaf parlsey

1 handful raisins

salt & pepper

Step 1: Peel and shred your carrots. Place in a salad bowl.

Step 2: Combine harissa, olive oil, lemon juice, salt and pepper in a bowl, add parlsey and raisins to carrots and toss to coat with dressing. Serve!

Serve some couscous or pita with this dish and you cannot go wrong- a little effort goes so far, and there will definitely be leftovers to munch on through the week. Trust me- you don't want to miss this. Happy snuggling!

This is really what I cook in- not even gonna play.

ENJOY!