Most of the time I don't use cookbooks all that often--I love them as gifts and to read because I like looking at the gorgeous pictures and getting general ideas, but on a weeknight when I'm hungry I'm more of the type of person to type whatever I feel like into the search bar and ask the great wide internets about my recipe thoughts.
But there's one cook book that I have that I really love. And this past week I really wanted something from it, couldn't find it, and, in a moment of tearing apart my apartment, realized that it was back in California.
Reality crushes again.
That something that I wanted was a rich, lamb-y, lentil-y dish that I like to call a tagine. I don't have a tagine, so it's not really...authentic, but "stew" conjures images of something watery, and this is anything but. The internet tells me that covering is the main requirement of a tagine, to keep in the moisture; I cover this for most of its cooking time, so tagine it is. It is rich, it has body, and it will totally rock your world in a way that stews usually don't.
After some tinkering, I have finally recreated it, so I felt that it was my duty to share. Some of you may look at me like I'm crazed when you see how much cinnamon goes into it, but don't worry! This is what gives the tagine its great earthy flavor.
I made an inhumanly large batch with the intent of freezing portions for easy lunches--you can halve this recipe and still feed 4-5 people.
And with the smell that this will send down your hallway, you just might have to.
~*~
Serves 7-8
Total time: 1.5 hours
2 lbs lamb shoulder or lamb shoulder chop
1 whole onion
2 cups dry brown lentils
1 can garbanzo beans (optional)
3 tbsp cinnamon, 1tbsp set aside
1 tbsp cumin
1 tbsp red chile or paprika
1/2 tsp turmeric
1/2 tsp ground nutmeg
1/2 tsp ground coriander
1/2 tsp salt
2 tbsp olive oil
Note: If you are using whole spices, so much the better! Aim for these amounts using a spice grinder (a grater for your nutmeg). Feel free to toast cumin and coriander first in a dry pan before grinding.
Cut your onion into manageable-sized pieces and place in food processor. If you don't have one, finely dice and set aside, then add it to the lamb with spices.
Onion!
Place all of your spices (except for the 1 tbsp of cinnamon you have set aside) in with the onion. Add 2 tbsp of olive oil--feel free to use more if your mixture is not grinding very well. Pulse until you have a fine paste.
An all-star cast of spices...turmeric not pictured. (He was late to the photoshoot!)
Dried mild red chile from Santa Fe--paprika will do fine in its place.
In a large bowl or container, cut your lamb into chunks, as close to bite-sized as you can get. There are bones, so be careful--I put them in, but you don't have to if you don't want to. Once your lamb is all cubed up, spoon the onion paste into the bowl and toss the lamb to coat. Sprinkle your extra 1 tbsp cinnamon over the lamb and toss again. Let the lamb marinate for at least 30 minutes, up to 1 hour.
Plain lamb.
Paste-y lamb.
In the meantime, rinse lentils very thoroughly (at least 3 washes) and pick through them for any stones or debris.
Heat some vegetable oil in a large dutch oven. Cook lamb and onion mixture, stirring frequently, about 10 minutes. Add lentils and 4 cups water. Bring back to a bubble, then cover, reducing heat to medium-low, allowing tagine to simmer.
Initial browning.
Ready for cover!
Uncover after 45 minutes, add drained garbanzo beans, and allow tagine to cook uncovered for a further 25 minutes. Stir frequently at this stage, as it has a nasty habit of sticking. Don't let it burn!
What it looks like when you've just uncovered it...
Taste and add salt as needed. Test lentils and lamb for doneness, then serve! Goes well with a side of hummus and lavash bread.
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