Lamb Tagine

 

 

Ingredients

• 1.5 lb shoulder lamb
• 1 cup of lentils
• 1 1 15.5 can of pinto beans (although any other kin
• 5 small new potatoes
• 10 plum tomatoes
• 1 small diced shallot
• 5 cloves of garlic chopped
• 2 tablespoons peanut oil
• 5 small carrots small sticks
• 1 small diced delicata squash
• 1 thyme sprig
• 2 tablespoons of Parsley chopped
• 1 teaspoon of curry power
• 1 teaspoon of tarragon
• 1 teaspoon Spanish Paprika
• 2 teaspoons of powder allspice
• 2 teaspoons of fresh pepper
• 1 cup of beef stock
• 1 large stick of Cinnamon
• 2 teaspoons of grated ginger
• 1/2 teaspoon of coriander
• 2 tablespoons of fresh chopped chives
• 3 tablespoons of agave (feel free to add more)
• 1 Salt; to taste
• 1 cup of pecans

Preparation

Add the peanut oil to a cast iron pan, wait until the pan is quite hot. Add the lamb and brown for 5 minutes, then add all the other ingredients and cook for 2 hours in a cast iron pan at 350 degrees in the oven.
Cover with aluminum oil for the first hour. Serve this dish with flat bread.
I was able to find a Tagine the other day, so now I will have to play with the temperate and cooking time.