<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: SueSumba</div><div class="ubbcode-body">goh buy more lamb and season it with rosemary thyme, likkle lime juice (secret weapon) and some cumin. you will die, go to heaven and meet the saints. </div></div>
on food network the dude said thyme and lamb are a perfect match or something like so... your seasoning combination sounds like mine Sue except u leave out the garlic.
dag. mi a tun ol gyal, alwayz a figgat sitt'n mi aggoh si fi mi can fine the recipe that i used to make the lamb taghini. the only thing is leave out the tomatoes until it near done cook. if you look at the spice list below, you'll se just about everyting goes in there. i''ve made it leaving out the carrots <--- yack, and instead of this so call high falluting "orange zest" mi juss add likkle lime juice.
lime juice is a secret weapon in a lot of things. just like mango pulp and garlic is great for steaming those bland white fishes. but mi nevva tell yu dat.
here.
Moroccan Lamb Tagine
1 boneless leg of lamb
1 spanish onion rough cut
2 cloves garlic, minced
1 TB Moroccan spice mixture
1/2 cup red wine
2/3 cup tomato pulp
1 TB cornstarch slurry
Vegetable Garnish
1/3 cup pitted green olives
1 can drained chickpeas
1 cup cooked roll cut carrot
2/3 cup sautéed roll cut zucchini
2/3 cup pearl onions
Hand cut lamb leg into 1 inch cubes. Season with salt and pepper and brown in sauté pan. Ensure that meat is dry to facilitate browning. Set lamb aside in a braising pot. Sauté onions in browning pan, adding garlic once onions soften. Add spice mixture when onions have browned. Sauté for another 2-3 minutes and then add mixture to lamb. Deglaze browning pans with red wine and reduce by half. Add wine and tomato pulp to pot. Add enough water or chicken stock to bring liquid level to just below covering the meat. Bring to a boil and simmer for 1 & 1/2 to 2 hours or until meat is fork tender. Thicken with cornstarch slurry and add garnish. Season.
This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.
o Tulip, since i'm on a roll, try the lamb with the skin on if you can find it. i get it at the african store and the lucky moose market sells it as well.
anyway, lamb also seems to work nicely with anything sweet like apricots. i've made it with orange marmalade before. usually with the sed regilla j'can seasoning stew dung and dem when time come fi it cook, just add in the marmalade.
you would serve it with something colourful like couscous cook with tomato sauce. memba seh it noh tek no time fi mek couscous. soh juss heat up di tomato soup and put the couscous in deh till ie sawff.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: SueSumba</div><div class="ubbcode-body">goh buy more lamb and season it with rosemary thyme, likkle lime juice (secret weapon) and some cumin. you will die, go to heaven and meet the saints. </div></div>
Ok, I'm going to ad the lime juice this time. I don't have the right pot to make tagine I don't believe but I'm going to add the tomato pulp from that recipe. This the second time somebody mentioned oranges but I dont' have any so no zest from me.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: tuffstuff</div><div class="ubbcode-body">Tulip- wth is mattie stone?? u so country! AND MI cant blieve u drap asleep ova di pot a food mustha stunk to hi heaven.
Stormey at least the man did good fi supm- look like u were steady watching while him was working.
</div></div>
I was happy. That old time saying just flew off my fingers.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Skelly</div><div class="ubbcode-body">mi hear seh it did taste just like curry goat
no it does not...it renka dan 10 ram goat </div></div>
It came out really good and tender and not gamey tasting at all. This was a good purchase. I'm going to buy more the next time I see it on sale. I think the lime juice really complemented the flavor and helped make it taste like I wanted.
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mi aggoh si fi mi can fine the recipe that i used to make the lamb taghini. the only thing is leave out the tomatoes until it near done cook. if you look at the spice list below, you'll se just about everyting goes in there. i''ve made it leaving out the carrots <--- yack, and instead of this so call high falluting "orange zest" mi juss add likkle lime juice.
u so country! AND MI cant blieve u drap asleep ova di pot a food 
mustha stunk to hi heaven.
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