Moroccan: Lamb Tagine

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 8-10)

Ingredients:

• ½ teaspoon saffron threads
• 4 pounds boneless lamb meat (de-boned leg of lamb recommended), cut into 1½ inch cubes
• 8 carrots, peeled, cut into 1 inch chunks
• 2 cups beef broth (or 2 teaspoons beef base dissolved in water)
• 4 tablespoons olive oil
• 4 medium onions, coarsely chopped
• 12 cloves garlic (1 bulb), minced
• 2 cans diced tomatoes (14 oz each)
• 8 dates, de-seeded and cut into quarters
• 16 dried apricots, cut in half
• 2 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 tablespoon tomato paste (approx, optional)
• 1½ cup Chermoula herb sauce (see master recipe)
• Salt to taste
• 1 teaspoon cayenne pepper (or to taste)
• 1 tablespoon honey (approx)
• ¼ cup fresh pomegranate seeds (optional)
• Fresh parsley for garnish

Procedure:

1. Soak saffron in ½ cup of warm water; set aside
2. Add lamb, carrots, broth, to Instant Pot and pressure cook for 45 minutes
3. In large soup pot, saute onions in olive oil until soft (about 3 minutes)
4. Add garlic, saute another minute
5. Add saffron water, tomatoes, dates, apricots, turmeric, cinnamon, allspice, nutmeg, cloves; simmer for 10 minutes
6. When the lamb is done, strain broth into a bowl and set aside
7. Transfer meat, carrots, and 1 cup of broth to soup pot; bring stew to a boil
8. Stir in tomato paste to thicken (if needed)
9. Turn off heat, stir in Chermoula sauce 
10. Adjust seasoning: add salt, pepper, and honey as needed
11. Garnish with pomegranate seeds and chopped parsley (if desired)
12. Serve with couscous