Ingredients
-
1
-
3 1/4
-
1
-
4
-
1 1/3
-
1
-
1 1/3
-
2
-
1
-
3
-
-
-
-
-
Directions
Moroccan Chicken Tagine, Found this recipe in Rachel Ray’s magazine The original called for 3/4 lb of lamb but I upped it to a pound and adjusted the recipe accordingly; besides, for some reason this site doesn’t like 3/4!, Found this recipe in Rachel Ray’s magazine The original called for 3/4 lb of lamb but I upped it to a pound and adjusted the recipe accordingly; besides, for some reason this site doesn’t like 3/4!
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Steps
|
1
Done
|
Preheat the Oven to 300. in a Medium Bowl, Toss the Lamb With the Spices Plus 1-1/3 Teaspoons Salt and 2/3 Teaspoons Pepper. in a Large, Heavy, Oven-Proofed Pot or Dutch Oven, Cook the Lamb in Olive Oil Over Medium-High Heat, Until Browned, 5 Minutes; Transfer to a Bowl. |
|
2
Done
|
Add the Onions to the Pot and Cook, Stirring, Until Golden, 5 Minutes. Stir in the Carrots, Nectar, 1-1/2 Tablespoons of Lemon Juice, and the Lamb; Season and Bring to a Simmer. Cover, Transfer to the Oven, and Cook Until Tender, 1-1/4 Hours. Season; Add More Lemon Juice, If Desired. |
|
3
Done
|
Divide the Couscous and Stew Among Bowls and Season With Mint; Serve With Lemon Wedges. |
