Lamb Tagine

Posted on 22. Oct, 2011 by in Family Dinners

All in a day’s passing is the day I had.. cooked, cleaned up, menu prepped, shopped and buried one bunny and two guinea pigs.  I came home to find two large dogs that I had not seen around before under and behind the hutch.  I picked up a few rocks to throw at them to get them away from the cage.  I missed them both by a long shot but they were startled enough to move away from the cage and that is when I saw Butter the bunny laying on the ground looking like a cloudy eyed and saliva covered stuffy.  Not a drop of blood or a single puncture wound on her.  I was perplexed as to how this happened since the cage door was securely shut and the heavy lid to the top of the cage was in place.  Finally I noticed a small hole that had been chewed or clawed through on the bottom of the cage under the box they all slept in.  Boy was I mad.  I had only been there two hours prior giving them their heaping morning breakfast of all the veggie skins and ends that I don’t compost from my morning cooking.  These bunnies and guineas are so well fed on the most incredible mix of organic vegetables that at least they could have been eaten and enjoyed for their prize tasting meat.  I have been studying rabbit recipes for some time now and working up a wanting for a good French stew.  I have also been thinking about traveling to Peru to learn how they make guinea pig plate of the day.  What a waste I thought, as I buried them in the compost, at least I’ll make good dirt from the sweet pets.

In the meantime while I practice my rabbit stew here is my favorite lamb tagine… read more….

  • 2 lb cubed lamb
  • 3 medium onions halved and sliced a ¼” thick
  • 4 2” long strips of lemon zest
  • ½ t lemon zest
  • ¼ c lemon juice
  • 6 garlic cloves minced
  • 2 ½ t paprika
  • 1 t ground cumin
  • ½ t ground ginger
  • ½ t coriander
  • ½ t cinnamon
  • ¼ t cayenne
  • ¼ cup flour
  • 6 cups chicken broth
  • 1T honey
  • 2 lb carrots peeled and sliced diagonally
  • 1 cup dry apricots
  • ¼ cup cilantro

Preheat oven to 325.  Season lamb with salt and pepper.  Heat 1T olive oil and brown meat 7-10 minutes.  Remove meat.  Add a bit more oil, lemon zest, onion and salt.  Cook 5-7minutes. Add garlic and spices.  Stir and heat the spices and garlic for 30 seconds then add flour and cook for another minute.  Whisk in broth.  Add meat, carrots and honey and cook in a dutch oven for 1 to 1 ½ hours.  Remove zest strips stir in apricots, cilantro, lemon juice.

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