Lamb Eggplant Tagine with Dates and Tamarind
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Time
prep 1:00
total 1:00
Ingredients
| 1 lb. | lamb stew meat, lg. dice | | 1 | lg. yellow onion, julienned | | 1 | sm. eggplant, lg. dice | | 12 to 16 | dates, pitted | | 12 | tamarind pods, peeled (or use tamarind paste) | | 1 clove | garlic, minced | | 1 tbsp. | fresh ginger, minced | | 1 cup | stock (lamb, veal or | | beef) | | 1-1/2 cup | water | | 1 tsp. | harissa | | 1 tsp. | fresh ground coriander | | 1 | fresh ground cardamom pod | | Olive oil for sautéing | | Salt and pepper |
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Instructions
Add peeled tamarind pods to water in a sauce pan and cook over medium heat until water is dark and has reduced by about one third. Strain and reserve.
Heat tagine or sauté pan over medium-high heat. Season lamb and sauté, uncovered. When lamb has browned on all sides, remove from pan and set aside. Add eggplant and sauté until browned, remove and set aside.
Add onion and sauté until soft, then add garlic and ginger. Sauté another minute or so then add stock and tamarind liquid. Bring to a simmer over low heat then add lamb back to pan. Simmer, covered for about 35-45 minutes until lamb is very tender.
Add eggplant, harissa, dates and spices and simmer until eggplant is cooked through, about five minutes. Adjust seasoning to taste and serve.
Author's Comments
Tagines are conular cooking vessels used in North Africa. You may also substitute a deep sauté pan or dutch oven with a lid. Serve over steamed couscous.
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lamb, lamb tagine, main courses