(Imagine there is a succulent picture of an orange-yellow-brown lamb dish in a skillet here, because I forgot to take one.)
I’m writing this down because it’s something I synthesized from whatever came up when I typed “lamb tagine raisisn raisins” into Google and I don’t want to forget it. It was really good. Thanks again, cast-iron skillet! (Thanks for the cast-iron skillet, Mom.)
We used a package of little loin chops for this, but the originals say shoulder or leg would work fine too, and since it’s marinated I don’t doubt it. Serves two and a half.
Meat
1 lb lamb of some kind
1/4 cup olive oil
2 cloves garlic, coarsely chopped
1 Tbsp honey
2 Tbsp chopped cilantro
Pinch of saffron threads
1 tsp paprika
1 tsp ground cumin
2 Tbsp tomato paste
Salt and pepper
Toss this all around in a plastic container or bag, seal it and marinate in the refrigerator overnight. You can probably get away with a couple hours if you’re in a hurry.
Vegetables
1 Tbsp butter
1 Tbsp olive oil
1 sweet onion, halved and sliced radially
3 more cloves garlic, chopped
1 tsp ground cumin
1 1/2 cups stock of some kind
2 carrots, or 2 cups baby carrots, chunked
1 cinnamon stick
1 cup chickpeas
1 cup golden raisins
You also need a cast-iron skillet with an oven-safe lid. Preheat your oven to 400 degrees.
Put the butter and olive oil in a skillet over medium heat and melt. Put the onions in and brown, then toss the garlic in just long enough to toast it. Add the stock, cumin, carrots, and cinnamon. Get the lamb out of the refrigerator and put it in, keeping it on the heat just long enough to get it white on both sides; the whole dish should be simmering.
Cover the skillet and put it in the oven; cook for 1 hour. Remove the dish and add raisins and chickpeas, stirring around a little bit so the raisins will flavor the liquid. Cover again and put back in the oven for 30 minutes.
Now you’re done! We had this with couscous, but you could do rice, of course, or put some chopped and peeled potatoes in when you add the carrots.