Enough leg of lamb remains for a substantial stew. Looking for a different flavor profile I hunt through the spice drawer for inspiration.
I emerge with Ras al Hanout and tumeric in hand. The idea for a Moroccan spiced ‘tagine’ taking shape.
- Tomato puree 2 cups
- Stock 2 cups
- Ras al Hanout 2T
- Tumeric 1T
- Garbanzo beans 2 cups cooked
- Mint 1/3 cup minced
- Parsley 1/2 cup minced
- Garlic minced
Sweat the garlic and onion. Add the spices with half the herbs. Followed by the cubed lamb. Lower the heat before adding the stock and tomato puree. Then in go the garbanzos.
Stir to combine. Bring to a simmer. Braise in the oven for 1.5-2 hours. The lamb should be fork tender.
Serve with harissa, yogurt, and the remaining chopped herbs over rice.