In Morocco, tagines, or stews, are cooked in a special pottery dish called a tagine slaoui, which has a conical lid that helps capture the steam to produce moist stews in thick sauces. You can use a large Dutch oven or saucepan for similar results. Serve this stew with couscous or warmed flatbreads.
- Portion size 8 servings
Trim roast and cut into 1-inch (2.5 cm) cubes. In large Dutch oven, heat oil over medium-high heat; brown lamb in batches. Transfer to plate.
Drain any fat from pan and reduce heat to medium; cook onions, carrot, garlic, mint and cumin, stirring, until onions are softened, about 5 minutes. Add wine; cook, stirring, for 1 minute. Add chicken stock, bay leaf, salt and pepper.
Return lamb and any accumulated juices to pan; bring to boil.
Cover and simmer over medium-low heat, or cover and cook in 350°F (180°C) oven, for 1 hour.
Stir in chickpeas, artichokes, raisins, and lemon rind and juice; cover and cook until lamb is tender and sauce is thickened, about 30 minutes. Discard bay leaf.
Meanwhile, in small skillet, toast pine nuts over medium heat, shaking often, until golden, about 3 minutes; sprinkle over stew.
Nutritional facts <b>Per each of 8 servings:</B> about
- Sodium 580 mg
- Protein 30 g
- Calories 369.0
- Total fat 18 g
- Cholesterol 75 mg
- Saturated fat 4 g
- Total carbohydrate 24 g
- Iron 27.0
- Folate 30.0
- Calcium 6.0
- Vitamin A 24.0
- Vitamin C 13.0