Tagine of Lamb Ras El Hanout

1pound Stew Lamb

2 Tablespoons Ras El Hanout

 ¼ cup olive oil, divided

1 yellow onion, chunky chopped

½ pound of carrot cut into sticks. I cut baby carrots in half lengthwise

2 quince peeled, cored and cut into 1/8’s

1 garlic bulb

Zest of one lemon

1 Quart tomato sauce

1 Tablespoon Harissa

2 Tablespoon Honey

Marinate lamb in 2 tablespoons of olive oil and Ras El Hanout for at least 1 hour, overnight is best. You may blend your own but for $7.50 it’s worth buying it.

Ras El Hanout a mixture of ground spices that is used in northern African cooking and includes coriander, ginger, turmeric, peppercorns, cumin, cinnamon, cardamom, cayenne pepper, and other spices. Our organic French brand includes a blend of 20 spices.

In your tagine base, heat 2 tablespoons of olive oil on medium high heat. If using a clay tagine, it is important you use only a gas flame, electric stovetops do not heat ceramics properly. Add the lamb in batches to brown each piece on every side, leave a little room for the meat to sear and achieve a nice crust. Remove browned pieces to a separate plate and continue until all of the meat is browned. You may use a dutch oven instead of a tagine but be sure to cover the pot with aluminium foil before placing the lid, a seal here is important to the finished dish.

Add the onions and give them a turn around the pan, loosening up the spicy browned bit from the bottom of the base. Sweat the onions until they begin to turn translucent (4-6 minutes). Add the carrots and stir them into the onion. Add the lamb and any juices from the resting plate. Stir in the quince slices and the garlic. Pour in enough tomato sauce to reach but not cover the inside ledge of the tagine base. Add the salt, harissa, and honey. Stir and place the lid on the tagine. Move the tagine into a 325° oven for 2 hours. No further stirring or peeking after the lid has been set in place.

Serve with jasmine rice or couscous.