Andy Husband's Lamb Tagine with Sesame-Almond Garnish

Makes: 8 servings

From The Fearless Chef by Andy Husbands and Joe Yonan. Used with permission from Adams Media.

The word tagine means stew, and in Morocco, the classic dish is cooked in a distinctively conical clay pot of the same name, over an open fire. Well, this tagine is made in a stockpot on the stovetop, but the spices, lamb, and dried fruit are true to the spirit, if not the traditional method, of a North African staple. The perfect accompaniment: couscous, of course.

Serves 6 to 8

• 3 tablespoons olive oil
• 2 pounds lamb stew meat or leg of lamb, cut into 1-inch cubes
• Salt and freshly ground black pepper, to taste
• 1 red onion, peeled and roughly chopped
• 1 red bell pepper, seeded and cut into 1/2-inch dice
• 1 green bell pepper, seeded and cut into 1/2–inch dice
• 1/4 cup peeled and roughly chopped ginger (about a 4-inch piece)
• 4 cloves garlic, peeled and minced
• 2 tablespoons North African Spice Mix (page 6)
• 4 cups water or Meat Stock (page 119)
• 2 small parsnips, peeled, sliced lengthwise, and cut into 1/4-inch half-moons
• 2 small carrots, peeled, sliced lengthwise, and cut into 1/4-inch half-moons
• 1 medium-size sweet potato, peeled and cut into 1/2 inch dice
• 1 cup golden raisins
• 1/2 cup other dried fruit (cherries and/or quartered apricots)
• 1/2 cup red wine vinegar

• 1/2 cup toasted and coarsely chopped almonds
• 1/4 cup roughly chopped parsley leaves
• 2 tablespoons sesame seeds, toasted
• Zest of 1 lime
• 1/2 teaspoon caraway seeds, ground
• 1 tablespoon extra-virgin olive oil

1. In a heavy-bottomed 4-quart stockpot, heat the olive oil over high heat. Season the lamb with salt and pepper, and add it to the pan. Sear until well browned, stirring frequently, about 5 minutes; transfer to a bowl and set aside. 

2. Lower heat to medium-high, add the onion, peppers, ginger, and garlic. Cook, stirring frequently and scraping up juices and bits stuck to the bottom of the pan, until the vegetables soften, about 5 minutes. Add the North African Spice Mix and lamb, and cook for 1 minute, stirring frequently. Add the water and bring to a boil; adjust heat to a simmer. Cook until the lamb is barely tender, 25 to 30 minutes. 

3. Add the parsnips, carrot, sweet potato, raisins, and dried fruit; simmer until the vegetables are tender, 10 to 15 minutes. Add the vinegar, and season with salt and pepper. 

4. While the vegetables are cooking, combine the garnish ingredients in a medium-size bowl and mix well; sprinkle over the stew before serving.