Moroccan Tajine Recipe

Moroccan Tajine Recipe Instructions

• 1 tsp. cayenne pepper
• 2 tsp. ground black pepper
• 1 ½ tbsp. ground paprika
• 1 ½ tbsp. ginger powder
• ½ tbsp turmeric powder
• 2 tsp. cinnamon
• ¼ tsp. cumin powder
• 2 pounds of lamb cubes
• ½ pound bacon, chopped
• 1 tsp. salt
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 4 tbs. olive oil
• 2 cups tomato tomato pure
• 2 14 oz. cans of crushed tomatoes
• 1 tbsp. orange juice
• 1 tbsp. orange zest
• 4 oz. dried apricots, halved
• 2 oz. dates, halved
• 2 oz. raisins
• 1 tsp. saffron threads
• 1 cups lamb stock
• 1 tbsp. honey

1. Mix all the spices except the saffron, then separate into two bowls.
2. Mix the lamb and bacon in a bowl and add one portion of spices. Toss to combine and reserve.
3. Heat a large pot with 1 ½ tbsp of olive oil. Add the onions, garlic and the second portion of spices, then cook over low heat, stirring every now and then until they're soft but not brown. Reserve warm in the same pot.
4. Heat oil in a heavy saucepan, then add the lamb and bacon mix, season with salt and cook until browned. Transfer to the pot with onions and garlic, and deglaze the pan with half of the tomato puree. Cook for 1 minute, scraping the pan to get the browned bits, then add that sauce to the lamb pot.
5. Add tomato puree, orange juice, orange zest, apricots, dates, raisins, saffron, lamb stock and honey and bring to a boil for 2 minutes in high heat. Lower the heat and cook for 30 minutes, uncovered.
6. Place in a tajine and serve.